Pumpkin Cake Recipe
Pumpkin Cake has a wonderful taste. Pumpkin Cake gets its taste from flour mixed with eggs and flavored with cinnamon. Pumpkin Cake is inspired by many bakeries worldwide.
Ingredients
| 3 cups unbleached flour, sifted twice | ||
| Baking soda | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Clove | 1/2 Teaspoon | |
| Margarine | 1/2 Cup (16 tbs) | |
| Brown sugar | 3/4 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Pumpkin | 2 Cup (16 tbs), mashed | |
| Coconut frosting | ||
| Brown sugar | 1/4 Cup (16 tbs) | |
| Flour | 5 Tablespoon | |
| Egg yolks | 3 , beaten | |
| Milk | 2 Cup (16 tbs) | |
| Coconut | 1 Cup (16 tbs), grated | |
| Vanilla extract | 1/2 Teaspoon | |
Directions
Preheat oven to 325 °F (160 °C).
Butter and flour a 9 x 5 inch (23 x 13 cm) cake pan.
Set aside.
In a bowl, sift dry ingredients.
Set aside.
In a second bowl, whip margarine and brown sugar until creamy smooth.
Fold in eggs.
Whip in dry ingredients, alternating with mashed pumpkin.
Pour into pan.
Bake 1 hour.
Unmold onto a wire rack.
Coconut frosting In a saucepan, mix brown sugar, flour and salt.
Fold in egg yolks.
Gradually blend in milk.
While stirring, bring to a boil.
Off heat, add coconut and vanilla extract.
Let cool, stirring occasionally to prevent a skin forming.
Spread over cake.
Butter and flour a 9 x 5 inch (23 x 13 cm) cake pan.
Set aside.
In a bowl, sift dry ingredients.
Set aside.
In a second bowl, whip margarine and brown sugar until creamy smooth.
Fold in eggs.
Whip in dry ingredients, alternating with mashed pumpkin.
Pour into pan.
Bake 1 hour.
Unmold onto a wire rack.
Coconut frosting In a saucepan, mix brown sugar, flour and salt.
Fold in egg yolks.
Gradually blend in milk.
While stirring, bring to a boil.
Off heat, add coconut and vanilla extract.
Let cool, stirring occasionally to prevent a skin forming.
Spread over cake.
Chef
