Pumpkin Cake

 PUMPKIN CAKE

Pumpkin Cake

Ingredients

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

Method

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.

https://drive.google.com/file/d/0B5WnHuJ90rZZSmVramhPOTlJQWM/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products