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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.

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 incorporated. Don't over mix batter or cake will be tough.

Preheat your oven to 350 degrees.Spray your pan liberally with oil or shortening then coat with flour shaking off the excess. You can also use a  spray oil with flour added such as Baker's Secret or Pam with flour. Add batter and smooth it evenly. You can also lightly shake or tap the pan lightly until the batter is even. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 30 minutes. If the cake hasn't pulled from the sides lightly slide a butter knife around the outside and inside edges of the pan. Place a plate on top of the pan and invert the pan. Slowly remove the pan and allow the cake to completely cool. Enjoy.


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