Wanda’s Kitchen is a weekly post dedicated to my Mom. She was a contributing foods editor for our local newsapaper and to HomeLife Magazine for several years. Mom loved her family and she loved cooking for us but most of all she loved Jesus and because of that, she is my “hero”! Mom went to be with the Lord on September 22, 2009.

This week in Wanda’s Kitchen I want to share a pumpkin cake recipe that was my Grandmother’s and my Mom used it all the time. Mom loved pumpkin (although if I’m going to use up calories I want chocolate!) As you’re planning your meals for the holidays this would be a great cake to share!!     

 Granny Long’s Pumpkin Cake     

Sift together: (just for the record, I don’t sift ANYTHING but the recipe says to, I’ve always been a little bit of a rebel!)      

 2 cups flour     

1 teaspoon soda     

1 teaspoon baking powder     

1 teaspoon salt     

2 teaspoons cinnamon     

In a separate bowl, beat together 4 eggs and 2 cups sugar. Add 1 cup Mazola oil (I don’t know why Mazola, I used Crisco canola oil and it turned out fine) Beat mixture again. Add the flour mixture with the above mixture. Beat well. Blend in 2 cups pumpkin and 1/2 cup chopped nuts (optional, I don’t ever use nuts because I don’t like them). Pour into 9 inch by 13 inch baking dish and bake at 350 degrees 30-35 minutes.     

Frosting     

Cream together 1 stick of butter and 8 ounces cream cheese (room temperature). Mix in one box of confectioner’s sugar and 1 teaspoon vanilla. Cream well and spread on cooled cake.

 This cake is delicious with a cup of coffee. It is Autumn all wrapped up in a cake. 

After my grandmother passed away Mom made us a cookbook with Granny’s best recipes. I can’t tell you how much this means to me!! 

Food for Thought   

 “The best recipe for making friends is to be yourself!”  

• Tempt my Tummy Tuesday  
• Tasty Tuesday  

Walking in His Grace,