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Pumpkin Spice Cake
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1/2 cup shortening
1-1/4 cups sugar
2 eggs, beaten
2-1/4 cups sifted flour
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 cup pumpkin
3/4 cup milk
1/2 cup chopped nuts – optional
Cream shortening, add sugar gradually, creaming until light and fluffy. Blend in beaten eggs. Sift together the dry ingredients. Combine pumpkin and milk. Add dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Stir in chopped nuts.
Bake in 2 greased 9-inch layer pans at 350° for about 30 minutes.
Frost with your favorite butter cream icing using orange juice for the liquid and grated orange rind for added zest.
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