Since I'm without camera (still) and disheartened (still), thought I would just post another recipe. This is for Pumpkin Spice cake. Super easy, super moist, and perfect for the fall.
Pumpkin Spice Cake
1 ¼ cup shortening
2 eggs, beaten
1 cup packed brown sugar
1 ¼ cup white sugar
1 (15 ounce) can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup chopped pecans (optional)
Preheat oven to 350 degrees F.
Grease and flour a 10-inch bundt pan.
Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the pecans. Pour batter into prepared pan.
Bake for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Top with powdered sugar or cream cheese frosting, thinned to run down the sides. Super yummy. We've made two, put on on top of another (that's upside down), covered with orange icing to make a real pumpkin cake.
2 comments:
sounds yummy!
baking is great therapy!!
we made these as mini muffins tonight. of course, i didn't have a few ingredients but they turned out delicious! i used whole wheat flour and a cup of butter instead of shortening. thanks for this recipe as i know i'll use it again.
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