Sunday, June 14, 2015

Pumpkin Cake


Pumpkin Cake


Makes 12 Servings

½ cup butter
1⅓ cups sugar
1 teaspoon salt
2 cups flour
1 cup milk, divided
1 tablespoon baking powder
2 eggs
¾ cups Pumpkin


1.                  Grease a 13 x 9- inch baking pan; set aside.
2.                  Preheat oven to 375° F.
3.                  In a large mixing bowl, cream butter, sugar, and salt.
4.                  Blend in pumpkin.
5.                  Alternately add flour and baking powder; and milk, beginning and ending with flour, beating well after each addition.
6.                  Add eggs, and vanilla; blend well.
7.                  Beat 2 minutes on medium speed or until batter is thin and smooth.
8.                  Pour batter into prepared pan.  Bake for 25 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pan on a wire rack.
9.                  Frost if desired.

Pumpkin Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman.

Recipe was taken from “Ideals – Home Desserts”, by “Ideals Publishing Corp” chapter on “Cakes”.  “5” – Breath Of Spring.


ShirleyAnn Pearman
Recipe Marketing



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