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Easy Pumpkin Cake

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Ingredients
  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
  Salt 1 Teaspoon
  Cinnamon 1 Teaspoon
  Cardamom 1⁄4 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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Dessert
Method: 
Baked
Ingredient: 
Pumpkin

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