| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes |
1 |
Cake |
INGREDIENTS
| 3 |
ts |
Baking powder |
| 2 |
c |
All-purpose flour |
| 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
c |
Soft shortening |
| 1/2 |
c |
White sugar |
| 1 |
c |
Packed brown sugar |
| 1 |
|
Egg |
| 2 |
|
Egg yolks |
| 3/4 |
c |
Buttermilk |
| 3/4 |
c |
Pumpkin puree |
| 1/2 |
c |
Any chopped nuts |
INSTRUCTIONS
Sift flour with baking powder, soda and seasonings. Cream shortening with
sugars, then beat in whole egg and egg yolks. When creamy and fluffy, add
flour mixture alternately with buttermilk, beginning and ending with flour.
Add pumpkin, nuts, and mix thoroughly. Pour into 2 well-greased 8-inch cake
pans and bake in a 350F oven 30-35 minutes. Frost with any icing of your
choice. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On SAT, 25 NOV 1995
164645 ~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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