Pumpkin Pudding Cake

Name: Pumpkin Pudding Cake
Yield: Makes 8 servings
Ingredients: ¼ tsp. baking powder; 1⅓ c. sugar; 1 tsp. salt; 1 tsp. baking soda; ¼ tsp. ground ginger; 1 tsp. ground cinnamon; 1 c. cooked, mashed or canned pumpkin; ⅓ c. soft shortening; 1 egg; ⅓ c. water; ⅓ c. walnuts or pecans; ⅔ c. raisins; 1⅔ c. sifted flour

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Cool, wrap in foil and freeze if you like—heat in foil to serve

Ingredients

1⅔ c. sifted flour
1⅓ c. sugar
¼ tsp.

Cake
Dessert
Vegetarian

Method

Sift together dry ingredients into mixing bowl; add shortening, pumpkin and water. Beat 2 minutes on medium speed of electric mixer or until ingredients are all well mixed. Add egg, beat 2 minutes longer. Stir in raisins and nuts.
Pour into a 1½-qt. ring or Turk’s head mold that has been well-greased and lightly dusted with fine, dry bread crumbs. Bake in moderat