Below is a made-from-scratch recipe for Pumplin Cake that uses a can of pumpkin rather than trying to make your own the old-fashioned way from the big orange gourd. The recipe did not include a glaze or frosting, but if desired you could add your favorite vanilla, maple, or cream cheese flavor to the top after taking out of pan. Try this recipe or my grandmother's Sweet Potato Cake for Thanksgiving, Christmas or an anytime dessert.
If you prefer pie over cake, check out our Sugar-free No-bake Pumpkin Pie and Magic Pumpkin Pie recipes.
Pumpkin Cake
Ingredients:
3 cups granulated sugar
1 cup Crisco
3 eggs, beaten
1 (15 ounce) can pumpkin
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon all spice
1 teaspoons ground cinnamon
Steps:
- Cream sugar and Crisco together in large bowl.
- Add eggs, pumpkin, and vanilla to creamed mixture.
- Sift all dry ingredients into mixture. Mix all together until smooth texture.
- Pour into a tube pan, Bundt pan, or loaf pans.
- Bake at 350 degrees for 1 hour and 15 minutes.
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