Easy Pumpkin Cake
|Cake flour||2 1⁄2 Cup (40 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||4 Teaspoon|
|Ground clove||1⁄4 Teaspoon|
|Eggs||3 , slightly beaten|
|Pumpkin puree||1 Cup (16 tbs) (Fresh Cooked / Canned)|
|Milk||1⁄3 Cup (5.33 tbs)|
Sift flour, measure and resift into a large mixing bowl.
Cut in shortening with pastry blender or two knives until particles are size of coarse cornmeal.
Sift together sugar, baking powder, salt, cinnamon, cardamon and cloves, and add to flour mixture.
Stir to mix.
Add eggs and beat until smooth.
Add pumpkin and again beat until smooth.
Gradually add milk and blend well.
Turn into two 8-inch layer cake pans—bottom lined with thin, plain paper.
Bake at 375° F. (moderate) 25 minutes or until cake tests done.
Cool 5 minutes in pan, turn out on cake rack and cool thoroughly.
Use Rum Nut Frosting between layers and for topping.