The Cookbook


Thursday, September 16, 2010


Magic Pumpkin Nut Cake

3 eggs

1 lb. can of pumpkin

¾ C. vegetable oil

½ C. water

Beat together and then add:

2 ½ C. flour

2 ¼ C. sugar

1 ½ tsp. baking soda

1 ¼ tsp. salt

¾ tsp. nutmeg

¾ tsp. cinnamon

1 C. yellow raisins

½ C. chopped walnuts

  • Pour the batter into three buttered one-pound coffee cans and place in oven standing up. Bake at 350º for an hour and 15 minutes or until a straw from a witch’s broom, inserted in the cake, comes out clean.

Cool the cakes, turn them on their sides and frost with:

4 oz. cream cheese

3 T. butter

1 tsp. lemon juice or vanilla

½ box powdered sugar

Sprinkle with chopped nuts.

Syrup Cake

1 C. sugar

1 C. syrup

¾ C. cooking oil

2 ¾ C. flour

2 eggs

2 tsp. soda

1 C. warm water

Add spices. Mix sugar and syrup, add eggs and oil, then flour. Put soda into warm water and add to mixture. Bake in loaf pan about 30 minutes at 325º.

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