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Pumpkin(Or Squash) Spice Cake
* Exported from MasterCook *
PUMPKIN (OR SQUASH) SPICE CAKE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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-JUDI M. PHELPS
-----CAKE-----
1/2 c Butter
1 c Firmly packed brown sugar
2 Eggs
3/4 c Pumpkin -- sieved and cooked
Or winter squash
2 c Cake flour -- sifted
1/2 ts Baking soda
1 1/2 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice
1/2 ts Ginger
1/2 c Buttermilk or sour milk
(or stir 1 1/2 tsp vinegar
-into 1/2 cup sweet milk and
-allow to stand 10 minutes)
1/2 c Nuts -- chopped and toasted
-(walnuts, pecans, filberts)
-----CARAMEL FROSTING-----
2 c Dark brown sugar -- firmly
-packed
1 1/3 c Light cream
3 tb Butter
1/8 ts Salt
1/2 ts Vanilla
In a mixing bowl, cream the butter well, then cream in
the sugar until fluffy. Beat in the eggs and the
pumpkin. Sift the dry ingredients together and stir
in alternately with the milk. If using an electric
mixer, add the dry ingredients and milk and turn to
lowest speed; push down the batter from the sides of
the bowl with a rubber spatula, and mix just until the
batter is smooth. Add the nuts and turn into a
greased and floured sheet cake pan 11x14x2 inches or
two 8 or 9-inch layer cake pans, greased and floured.
Bake in a preheated 350 degree F. oven about 35
minutes for a sheet cake or 25 for layers, or until
the cake springs back when pressed lightly in the
center. Cool 5 minutes on a rack, loosen from the pan,
and turn out onto the rack to cool. Frost with Caramel
Frosting.
FROSTING: In a saucepan over low heat, bring the sugar
and cream to a boil. Cover the pan and cook the
mixture 3 minutes. Remove the cover and continue
cooking until the mixture reaches 236 to 240 degrees.
Remove the pan from the heat and stir in the butter,
salt, and vanilla. Cool to lukewarm, then beat until
the mixture is creamy smooth and of spreading
consistency. This recipe provides sufficient frosting
for a 9-inch two-layer cake or the equivalent. Source:
James Beard's American Cookery.
Shared and MM by Judi M. Phelps jphelps@slip.net or
jphelps@best.com
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