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Pumpkin Custard Cake
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1-3/4 cups flour
1-1/4 cups sugar
2-1/2 tsp. baking powder
1 tsp. salt
1/3 cup shortening
1 cup milk
1 large egg
1 tsp. vanilla
1/2 cup chopped nuts
CUSTARD:
2 eggs separated
1 cup sugar
1 cup evaporated milk
1 tbl. flour
1 cup pumpkin
2 tsp. pumpkin pie spice
Preheat oven to 350 degrees:
Grease a 13 by 9 inch pan:
In a large mixer bowl, combine flour, sugar, baking powder, and salt. Add shortening, and 3/4 cup milk.Blend ; beat at medium speed for 2 minutes. Add remaining milk, egg, and vanilla; beat for 2 minutes more. Stir in nuts.
Pour into prepared pan.
For the custard:
Beat egg whites, just until stiff. Do not over beat. Set aside. Combine egg yolks, sugar, milk, flour, pumpkin, and spice: blend well. Fold in egg whites.
Gently spoon custard over cake batter. Bake for 50-60 minutes or until wooden pick inserted in center comes out clean. Cool. Serve with whipped cream
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