Pumpkin (or squash) spice cake
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Pumpkin (or squash) spice cake
  Pumpkin    Squash    Cakes    Spices  
Last updated 6/12/2012 1:19:15 AM. Recipe ID 50505. Report a problem with this recipe.
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      Title: Pumpkin (or squash) spice cake
 Categories: Cakes
      Yield: 8 Servings
 
           -JUDI M. PHELPS

MMMMM----------------------------CAKE---------------------------------
    1/2 c  Butter
      1 c  Firmly packed brown sugar
      2    Eggs
    3/4 c  Pumpkin; sieved and cooked
           Or winter squash
      2 c  Cake flour; sifted
    1/2 ts Baking soda
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/2 ts Cinnamon
    1/2 ts Nutmeg
    1/2 ts Allspice
    1/2 ts Ginger
    1/2 c  Buttermilk or sour milk
           (or stir 1 1/2 tsp vinegar
           -into 1/2 cup sweet milk and
           -allow to stand 10 minutes)
    1/2 c  Nuts; chopped and toasted
           -(walnuts, pecans, filberts)

MMMMM----------------------CARAMEL FROSTING---------------------------
      2 c  Dark brown sugar; firmly
           -packed
  1 1/3 c  Light cream
      3 tb Butter
    1/8 ts Salt
    1/2 ts Vanilla
 
  In a mixing bowl, cream the butter well, then cream in the sugar until
  fluffy.  Beat in the eggs and the pumpkin. Sift the dry ingredients
  together and stir in alternately with the milk. If using an electric
  mixer, add the dry ingredients and milk and turn to lowest speed;
  push down the batter from the sides of the bowl with a rubber
  spatula, and mix just until the batter is smooth. Add the nuts and
  turn into a greased and floured sheet cake pan 11x14x2 inches or two
  8 or 9-inch layer cake pans, greased and floured. Bake in a preheated
  350 degree F. oven about 35 minutes for a sheet cake or 25 for
  layers, or until the cake springs back when pressed lightly in the
  center. Cool 5 minutes on a rack, loosen from the pan, and turn out
  onto the rack to cool. Frost with Caramel Frosting.
  
  FROSTING: In a saucepan over low heat, bring the sugar and cream to a
  boil. Cover the pan and cook the mixture 3 minutes. Remove the cover
  and continue cooking until the mixture reaches 236 to 240 degrees.
  Remove the pan from the heat and stir in the butter, salt, and
  vanilla. Cool to lukewarm, then beat until the mixture is creamy
  smooth and of spreading consistency. This recipe provides sufficient
  frosting for a 9-inch two-layer cake or the equivalent. Source: James
  Beard's American Cookery.
  
  Shared and MM by Judi M. Phelps jphelps@slip.net or jphelps@best.com
 




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Recipe ID 50505 (Apr 03, 2005)

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