| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes |
1 |
Servings |
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.
A Message from our Provider:
“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”