| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake, Orange, Dessert |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine; softened |
| 3/4 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 3/4 |
c |
Mashed cooked pumpkin |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 1/2 |
ts |
Pumpkin pie spice |
|
|
Powdered sugar |
|
|
Orange sauce (see recipe) |
|
|
Garnish: orange rind strips |
INSTRUCTIONS
Recipe by: Southern Living Magazine
Beat butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Add eggs, 1 at a time, beating until blended after
each addition. Stir in pumpkin and vanilla. Combine flour and next 3
ingredients; gradually add to sugar mixture, beating at low speed until
blended after each addition. Pour into a greased and floured 9-inch round
cake pan. Bake at 350 for 20 minutes or until a wooden pick inserted in
center comes out clean. Cool pan on a wire rack 10 minutes; remove from
pan, and cool on a wire rack. Place a paper doily over cake; sift powdered
sugar through a wire-mesh strainer over doily. Remove doily, and serve with
Orange Sauce. Garnish, if desired.
Formatted for you by: Bill Webster
Posted to MC-Recipe Digest V1 #784 by Bill <thelma@pipeline.com> on Sep 16,
1997
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