PUMPKIN CAKE
- One 15 oz can of pumpkin
- 1 cup of Crisco oil
- 4 large eggs
- 2 cups granulated sugar
- 2 cups of flour, sifted
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. ground nutmeg
- 2 tsp. ground cinnamon, plus extra for dusting
- 2 tsp. pure vanilla extract, preferably Nielsen Massey Madagascar Bourbon
- 1/2 tsp. salt
- optional additions: chopped Walnuts, confectionery sugars, dusting sugars, sprinkles
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Pumpkin Cake - Photo By Ellen Easton ©2006. All Rights reserved. |
Preheat oven to 350 degrees. In a mixing bowl, place eggs, Crisco oil, pumpkin and sugar. Beat at a medium speed until blended together. Add in the remaining ingredients until blended together. In a prepared 9 x 13 inch baking pan, greased or lightly sprayed with Pam and floured, evenly distribute the batter. Dust the top of the batter with additional cinnamon. Add chopped nuts and decorative sugars or sprinkles if desired.
Bake for 30 minutes. When a toothpick inserted into the center of the cake is removed clean of batter, the cake is ready. Remove from the oven and set on a wire rack to cool.
This recipe if very versatile and adepts well to almost any type of baking container. Place batter to the one half mark of the pan for a high rising effect or to the one-third mark of the pan for a lower effect. Adjust your timing accordingly to the size of the pan, the climate and altitude of where you live and type of oven you use.
{Approx. 8 to 12 minutes for mini and small pans and 30 to 45 minutes for larger, dense pans.}
Spiced whipped cream is a welcome accompaniment.
SPICED WHIPPING CREAM
- 1 cup whipping {heavy} cream
- 1 tablespoon sugar
- 1 teaspoon grated orange peel
- 1/2 teaspoon ground cinnamon
Beat whipping cream in chilled small bowl on high speed until soft peaks form.
Beat in sugar, orange peel and cinnamon until stiff peaks form. |
