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Showing posts from December, 2019
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Pumpkin Cake

A few months ago, my wife and I stopped to see her friends and relatives in VA. Her cousin sold me 2 old fluted cake pans. Little did he know we were stopping on our way home at the Lodge factory store to purchase a new pan. It takes a little patience to use a fluted pan, but once you get the hang of things it gets easier. Ingredients; 1 15 ounce can pumpkin 1 cup butter room temperature 2 cups sugar 1/2 cup brown sugar 3 eggs room temperature 2 cups pastry flour 1 cup AP flour 1 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 1/2 teaspoon salt  2 teaspoons baking soda 1 teaspoon baking powder 2 teaspoons vanilla extract 1 tablespoon molasses Begin by creaming the butter and sugar until light and fluffy. Add the eggs one at a time until well incorporated. Add the pumpkin puree, vanilla, and molasses blending well. In a second bowl mix all the dry ingredients. slowly add the dry to wet ingredients and mix until flour mixture is incorpor