Pumpkin Cake Recipe
Ingredients
| Dates | 1/2 Cup (16 tbs), chopped | |
| Walnuts | 112 Cup (16 tbs), chopped | |
| Flour, sifted | ||
| Butter | 1/4 Cup (16 tbs) | |
| Brown sugar | 1 Cup (16 tbs) | |
| 2/3 c. cooked pumpkin | ||
| Vanilla | 1 Teaspoon | |
| Eggs | 2 | |
| Baking powder | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Ginger | 1/4 Teaspoon | |
| 1/4 tso. Soda | ||
Directions
Mix dates, nuts and 2 tablespoons flour; set aside.
Melt butter over low heat; blend in brown sugar.
Remove from heat; stir in pumpkin and vanilla.
Beat in eggs, one at a time.
Sift 1/2 cup flour with all remaining dry ingredients; add to pumpkin mixture, mixing thoroughly.
Stir in dates and nuts; turn into greased 9x1 1/2-inch round baking pan.
Bake in 350-degree oven for 25 minutes.
Serve warm with whipped cream.
Melt butter over low heat; blend in brown sugar.
Remove from heat; stir in pumpkin and vanilla.
Beat in eggs, one at a time.
Sift 1/2 cup flour with all remaining dry ingredients; add to pumpkin mixture, mixing thoroughly.
Stir in dates and nuts; turn into greased 9x1 1/2-inch round baking pan.
Bake in 350-degree oven for 25 minutes.
Serve warm with whipped cream.
Chef
