Pumpkin cake instead of pie for Thanksgiving (1948)

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Pumpkin Cake

Wonderful twist on Thanksgiving tradition! A light, appetizing treat for stuffed tummies! Pumpkin CAKE!

Made excitingly high and downy textured — with real pumpkin and pefect blend Dexo! Use dexo with our luscious pumpkin-rich recipe.


Pumpkin Cake recipe


2/3 cup Dexo shortening
2-1/2 cups sifted cake flour
4 teaspoons baking powder
1 teaspoon salt
1-1/2 cups granulated sugar
2 teaspoons pumpkin pie spice (cloves, ginger, cinnamon, nutmeg)
3/4 cup milk
1 cup canned solid pack pumpkin
2 eggs, unbeaten


Measure vegetable shortening into bowl. Sift flour, measure and sift again with baking powder, salt, sugar and spices onto vegetable shortening. Add 1/2 cup milk and pumpkin. Blend and beat with mixer 1 minute. Add remaining milk and eggs. Beat 2 minutes with mixer. Scrape bowl often during beating. Bake in two greased and floured, deep 8-inch layer cake pans in 375 F oven for about 35 minutes. When cool, frost with 7-minute frosting made with brown sugar.


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