| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Ground cinnamon |
| 2 |
ts |
Ground nutmeg |
| 1 2/3 |
c |
(15-16 oz can) Solid Pack Pumpkin |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Packed brown sugar |
| 1/2 |
c |
Applesauce |
| 2 1/2 |
c |
Chopped walnuts (pecans are also good) |
| 2 |
c |
(one 12-oz pkg) butterscotch morsels |
INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit.
Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in
medium bowl. Beat pumpkin, eggs, sugar, and oil in large mixer bowl at
medium speed for 3 minutes. Stir in flour mixture just until blended. Stir
in 1 1/4 cup of walnuts.
Spread into greased 13"x9" baking pan. Sprinkle with morsels and remaining
nuts. Bake in preheated oven for 40-45 minutes or until cake tests done.
Cool in pan on wire rack.
Makes 16-18 servings.
Posted to EAT-L Digest 23 Jan 97 by Joan Mathew <cmathew@IADFW.NET> on Jan
24, 1997.
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