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.
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!”
Walking in His Grace,