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2-1/4 c. sifted cake flour 1/2 c. butter or margarine | <poem> | ||
2-1/4 c. sifted cake flour 1/2 c. butter or margarine | |||
3 tsp. baking powder 1 c. firmly packed brown sugar | 3 tsp. baking powder 1 c. firmly packed brown sugar | ||
1/2 tsp. salt 1/2 c. granulated sugar | |||
1/2 tsp. salt 1/2 c. granulated sugar | 1/4 tsp. baking soda 1 egg and 2 egg yolks | ||
1/4 tsp. baking soda 1 egg and 2 egg yolks | |||
1-1/2 tsp. cinnamon 3/4 c. buttermilk or sour milk | 1-1/2 tsp. cinnamon 3/4 c. buttermilk or sour milk | ||
1/2 tsp. ginger 3/4 c. canned pumpkin | |||
1/2 tsp. ginger 3/4 c. canned pumpkin | 1/2 tsp. allspice 1/2 c. finely chopped walnuts | ||
1/2 tsp. allspice 1/2 c. finely chopped walnuts | |||
Measure sifted flour, add baking powder, salt, baking soda, other spices. Sift together three times. Cream butter, add sugars gradually and cream well. Add egg and egg yolks, one at a time, beating until light. Add flour alternately with milk, in small amounts, beating after each addition until smooth. Add pumpkin and nuts; mix well. | Measure sifted flour, add baking powder, salt, baking soda, other spices. Sift together three times. Cream butter, add sugars gradually and cream well. Add egg and egg yolks, one at a time, beating until light. Add flour alternately with milk, in small amounts, beating after each addition until smooth. Add pumpkin and nuts; mix well. | ||
Bake in two round 8" layer pans, lined on bottoms with parchment paper, at 350 deg. 30-35 minutes, or until done. Cool. Frost with fluffy frosting, tinted orange. Garnish with small flowers around plate, if desired. | Bake in two round 8" layer pans, lined on bottoms with parchment paper, at 350 deg. 30-35 minutes, or until done. Cool. Frost with fluffy frosting, tinted orange. Garnish with small flowers around plate, if desired. | ||
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Latest revision as of 10:14, 18 December 2021
2-1/4 c. sifted cake flour 1/2 c. butter or margarine
3 tsp. baking powder 1 c. firmly packed brown sugar
1/2 tsp. salt 1/2 c. granulated sugar
1/4 tsp. baking soda 1 egg and 2 egg yolks
1-1/2 tsp. cinnamon 3/4 c. buttermilk or sour milk
1/2 tsp. ginger 3/4 c. canned pumpkin
1/2 tsp. allspice 1/2 c. finely chopped walnuts
Measure sifted flour, add baking powder, salt, baking soda, other spices. Sift together three times. Cream butter, add sugars gradually and cream well. Add egg and egg yolks, one at a time, beating until light. Add flour alternately with milk, in small amounts, beating after each addition until smooth. Add pumpkin and nuts; mix well.
Bake in two round 8" layer pans, lined on bottoms with parchment paper, at 350 deg. 30-35 minutes, or until done. Cool. Frost with fluffy frosting, tinted orange. Garnish with small flowers around plate, if desired.