Spice your autumn feasts with Pride O’Pumpkin cake
A real holiday cake… fragrant with spices… crunchy with tender-sweet nut meats. And it’s ABC easy to make this beauty light and delicate if you’re sure to use Swans Down flour.
>> Love pumpkin? You might also like these recipes: Pumpkin Cookie Bars (1987) & Pumpkin Spice Cookies & Pumpkin Nut Bread (1982)
Pride O’Pumpkin cake recipe
Ingredients
2-1/4 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon soda
1-1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 cup butter or other shortening
1 cup firmly-packed brown sugar
1/2 cup granulated sugar
1 egg and 2 egg yolks, unbeaten
3/4 cup buttermilk or sour milk
3/4 cup canned pumpkin
1/2 cup finely-chopped walnut meats
Directions
Measure sifted flour, add baking powder, salt, soda, spices. Sift together three times.
Cream butter, add sugars gradually and cream well. Add eggs and egg yolks, one at a time, beating until light. Add flour alternately with buttermilk in small amounts, beating after each addition until smooth. Add pumpkin and nuts. Mix well.
Bake in 2 round 8-inch layer pans, line on bottom with paper, in moderate oven (350 F) for 30 to 35 minutes, or until done. Cool; frost with fluffy frosting, tinted orange. Garnish with small flowers.
