Pumpkin Pudding Cake recipe (1975)

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Pumpkin Pudding Cake recipe 1975

Pumpkin Pudding Cake recipe


2 cups unsifted flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 one-pound can pumpkin
1 6-ounce package (1 cup) butterscotch chips
1/4 cup golden raisins
2 tablespoons brandy (optional)


Preheat oven to 350 degrees. In small bowl, combine flour, baking powder, cinnamon, salt, nutmeg, cloves and ginger; set aside.

In 2-1/2 quart oven proof bowl, combine butter and sugar; beat until creamy. Beat in eggs, one at a time, beating well after each addition. Blend in pumpkin alternately with flour mixture. Stir in butterscotch morsels and raisins. Smooth top of batter and bake in mixing bowl. Bake at 350 degrees, one hour and 15 minutes. Cool 10 minutes; remove from, bowl. Cool completely; top with Orange Glaze. Makes one pudding-textured cake.

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