Tuesday, 29 November 2011

Pumpkin Cakes


Pumpkin Cake
Makes 14 to 16 servings
Ingredients
1 cup butter or margarine
4 eggs
2 cups sugar
1 can (15 ounces) pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ cup chopped nuts (optional) 

Method 

1.                  Grease a 10” tube baking pan; set aside.
2.                  Preheat oven to 350°.
3.                  In a large mixing bowl, cream butter and sugar, until light and fluffy.
4.                  Add eggs one at a time, beating well after each.
5.                  Sift, combine, add and stir in all dry ingredients.
6.                  Stir in chopped nuts.
7.                  Pour batter into greased tube baking pan accordingly.
8.                  Bake for approximately 1 hour or until a wooden pick inserted in the center comes out clean.
9.                  Cool in pan on a wire rack.
10.              Frost if you desire.  (optional) 

Cake was made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from a book “ideals Homemade Desserts” the chapter on Cakes page 5.  The original recipe was called Pumpkin Sheet Cake which instead of butter as I used was a cup of vegetable oil and there was no creaming method.   Reason for not using the original recipe at the time I did have any vegetable oil in stock.  (copy of original recipe herewith).


Shopping Online
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Nordic Ware Deluxe Bundt Cake Keeper UltraBake Parchment Paper Sheets - 12 × 16½
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Shirley-Ann Pearman
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