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Pumpkin Cake

the.instructor's picture
Pumpkin Cake has a wonderful taste. Pumpkin Cake gets its taste from flour mixed with eggs and flavored with cinnamon. Pumpkin Cake is inspired by many bakeries worldwide.
Ingredients
  Unbleached flour 3 Cup (48 tbs), sifted twice
  Baking soda 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Cinnamon 1 Teaspoon
  Clove 1⁄2 Teaspoon
  Margarine 1⁄2 Cup (8 tbs)
  Brown sugar 3⁄4 Cup (12 tbs)
  Eggs 2 , beaten
  Pumpkin 2 Cup (32 tbs), mashed
  Brown sugar 1⁄4 Cup (4 tbs)
  Flour 5 Tablespoon
  Egg yolks 3 , beaten
  Milk 2 Cup (32 tbs)
  Grated coconut 1 Cup (16 tbs)
  Vanilla extract 1⁄2 Teaspoon
Directions

Preheat oven to 325 °F (160 °C).
Butter and flour a 9 x 5 inch (23 x 13 cm) cake pan.
Set aside.
In a bowl, sift dry ingredients.
Set aside.
In a second bowl, whip margarine and brown sugar until creamy smooth.
Fold in eggs.
Whip in dry ingredients, alternating with mashed pumpkin.
Pour into pan.
Bake 1 hour.
Unmold onto a wire rack.
Coconut frosting In a saucepan, mix brown sugar, flour and salt.
Fold in egg yolks.
Gradually blend in milk.
While stirring, bring to a boil.
Off heat, add coconut and vanilla extract.
Let cool, stirring occasionally to prevent a skin forming.
Spread over cake.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Dish: 
Cake

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