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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Pumpkin Cake
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Cakesandfrostings - Cake Pumpkin Cake Post by :Dan_Cote Category :Learning Kitchen Author :Unknown Date :December 2011 Read :583

Click below to download : Cakesandfrostings - Cake Pumpkin Cake (Format : PDF)

Cakesandfrostings - Cake Pumpkin Cake

360 gr (3 cups) sifted all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tbsp. cinnamon ( I used 2 tsp.)
1/2 tsp. powdered ginger
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. Allspice ( I can’t stand that, left it out)
1 tsp. salt
150 gr ( 5 oz. , 1 cup) raisins, dark, light, or mixed
100 gr ( 3-1/2 oz. , 1 cup) walnuts, broken into medium size pieces
2 cups pumpkin puree (1 one pound can)
2 cups sugar
1-1/4 cups flavorless oil
4 lg. Eggs


Adjust rack one-third up from the bottom of oven and preheat oven to 175° (350° F). Butter a 10 x 4 inch tube pan and dust with fine, dry breadcrumbs.

Sift together , baking soda, baking powder, spices and salt. Add a tablespoon of the sifted dry ingredients to the raisins in a small bowl. With your finger, toss the raisins to separate them and coat each one with the dry ingredients. Stir in the nuts and set aside.

In a large mixer bowl place pumpkin, sugar and oil. Beat until smooth. Add the eggs individually (medium speed) and beat until well incorporated after each one. On low speed add the dry ingredients, scraping bowl with a rubber spatula and beating only until smooth. Remove from mixer, stir in nuts and raisins. Pour into pan, rotate briskly to level top

Bake for 1 hour and 5 minutes, until cake tester comes out dry. Cool on a rack for 10 minutes. The baked cake will fill only about 3/4 of the pan. Cover cake with rack and invert. Remove pan, re-invert, cool right side up. Serve as is or with a sprinkle of powdered sugar and Ginger whipped cream.

Cake freezes very well.
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2 1/2 cups flour 1 tbsp. baking powder 1 tsp. baking soda 2 tsp. ground cinnamon 1 tsp. ground nutmeg 1 can (16 oz.) solid pack pumpkin 2 large eggs 2 large egg whites 1 1/2 cups light brown sugar 1/3 cup canola oil 2/3 cup butterscotch morsels Preheat to 350. Prepare a 13 x 9 pan. Combine flour, baking powder, baking soda, cinnamon, and nutmeg. In a large bowl, beat together the pumpkin, eggs, egg whites, brown sugar and oil. Beat for 3 minutes at medium speed of an electric mixer. Stir the dry ingredient into the pumpkin mixture, stirring
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1 box yellow cake mix 3 egg whites 1 cup canned pumpkin 1 cup orange juice 1/2 cup sour cream 2 teaspoons vanilla 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg Glaze: 1 1/4 cups powdered sugar, sifted 1/4 teaspoon vanilla water Mix together all the cake ingredients for 2 minutes. Pour into a bundt pan coated with cooking spray. Bake 35 to 40 minutes at 350 degrees. Cool. Glaze: Mix together the powdered sugar and vanilla. Add water, one tablespoon at a time, to get a runny consistency. Drizzle over cake.
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