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Pumpkin Cake
Nb persons: 0
Yield: 1 1/3 cups
Preparation time:
Total time:
Source: Kimballton Centennial Cookbook 1883-1983
| 1/2 cup | Crisco |
| 1 cup | sugar |
| 1 3/4 cup | cake flour |
| 1 tsp | baking powder |
| 1 tsp | soda |
| 1/4 tsp | cloves |
| 1/4 tsp | cinnamon |
| salt | |
| 1 | egg, beaten |
| 1 1/2 cup | pumpkin |
| Cream shortening and sugar. Add egg and pumpkin. Sift dry ingredients and add. Bake in 9 x 13 inch pan at 350 F. Good served with Nutmeg Sauce. Nutmeg Sauce | |
| 3/4 cup | sugar |
| 1 tblsp plus 1 1/2 tsp | flour |
| 1/4 tsp | salt |
| 1 cup | boiling water |
| 1 tblsp | cider vinegar |
| 1 1/2 tblsp | brown sugar |
| 1 tblsp | firm oleo |
scant 1/2 tsp nutmeg
Blend first 3 ingredients in 1 qt saucepan. Stir boiling water in gradually to keep smooth. Add vinegar and stir and cook until thick and clear, 4-5 minutes. Remove from heat. Stir in brown sugar, and oleo, 1 tblsp at a time and the nutmeg. Serve warm or cold. Makes 1 1/3 cups.
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