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Easy Pumpkin Cake Recipe
|Cake flour||2 1⁄2 Cup (40 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||4 Teaspoon|
|Ground clove||1⁄4 Teaspoon|
|Eggs||3 , slightly beaten|
|Pumpkin puree||1 Cup (16 tbs) (Fresh Cooked / Canned)|
|Milk||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3860 Calories from Fat 1136
% Daily Value*
Total Fat 127 g195.9%
Saturated Fat 32.1 g160.6%
Trans Fat 13.5 g
Cholesterol 642 mg
Sodium 3776.7 mg157.4%
Total Carbohydrates 632 g210.7%
Dietary Fiber 49.3 g197.1%
Sugars 313.1 g
Protein 76 g152.1%
Vitamin A 779.3% Vitamin C 19.6%
Calcium 202.7% Iron 51.4%
*Based on a 2000 Calorie diet
Cut in shortening with pastry blender or two knives until particles are size of coarse cornmeal.
Sift together sugar, baking powder, salt, cinnamon, cardamon and cloves, and add to flour mixture.
Stir to mix.
Add eggs and beat until smooth.
Add pumpkin and again beat until smooth.
Gradually add milk and blend well.
Turn into two 8-inch layer cake pans—bottom lined with thin, plain paper.
Bake at 375° F. (moderate) 25 minutes or until cake tests done.
Cool 5 minutes in pan, turn out on cake rack and cool thoroughly.
Use Rum Nut Frosting between layers and for topping.