My parents sent me a very sweet birthday surprise: a pumpkin cake blog post! I didn’t get to try the cake, but I have been drooling over the photos. Doesn’t this look tasty? I can’t wait to try this recipe.
To make one pumpkin cake:
- 1-1/2 cup sugar
- 1/4 cup shortening
- 2 eggs
- 1 heaping cup canned pumpkin (not pumpkin pie filling)
- 1 cup milk
- 2-1/2 cup flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp nutmeg and cloves
- 2 rounded tsp cinnamon
Cream the sugar and shortening until light and fluffy. Add the eggs, pumpkin, and milk to the sugar and shortening mixture. Mix. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet and mix until combined. Pour batter into a greased 9 by 12 cake pan. Bake at 350 degrees for approximately 40-45 minutes.
To make the frosting:
- 1/4 cup sugar
- 5 heaping tablespoons flour
- 1 cup milk
- 1/3 cup shortening
- 1/3 cup butter or margarine
- 1 cup sugar
- 2 teas vanilla
- 1 cup nuts (optional)
Mix the sugar and flour together. Combine the sugar/flour mixture and the milk in a small saucepan. Cook over low heat, stirring constantly, until very thick and firm. Cool mixture. Beat together until the shortening, butter or margarine, and sugar until very light and fluffy–this takes awhile. Add the paste (made from the sugar, flour, and milk) to the shortening, butter, and sugar mixture one spoon at a time and beat well after each addition. Mix in vanilla.
When cake is cooled cut it in half to make a two layer cake, frost the top of the bottom layer, assemble the cake, and frost. If desired, top the cake with nuts.
Thanks mom and dad for the recipe and photos!
Enjoy!
