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Pumpkin Pound Cake
1 cup granulated sugar
1 cup packed brown sugar
3/4 cup shortening
2 eggs
2-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 15-ounce can pumpkin
1 cup raisins
1 cup chopped pecans or other nuts
1 cup chopped maraschino cherries
Orange juice (optional)
Coarse sugar (optional)
Maraschino cherries (optional)
In a large mixing bowl beat granulated sugar, brown sugar, shortening, and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition until combined. Stir in raisins, nuts, and cherries.
Turn batter into a greased and floured 10-inch fluted tube pan. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Brush with orange juice and sprinkle with coarse sugar, if desired. Garnish with maraschino cherries, if desired. Makes 14 to 16 servings.
Cream Cheese Frosting
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
4 cups sifted powdered sugar
1 tablespoon lemon juice
In a large mixing bowl, beat cream cheese, butter, and vanilla with an electric mixer on medium speed for 30 seconds. Slowly add 2 cups of the powdered sugar and the lemon juice, beating well.
Add remaining powdered sugar, beating well. If necessary, beat in additional powdered sugar or lemon juice until frosting reaches spreading consistency. Frost cake; cover and store the frosted cake in refrigerator. Makes enough to frost tops and sides of three 8- or 9-inch cake layers (12 servings).
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