Moist Pumpkin Cake
Moist Pumpkin Cake recipe
Yield
16 servingsPrep
20 minCook
25 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
brown sugar
|
*
|
| ½ | cup |
sugar
granulated |
|
| 2 | each |
egg yolks
|
*
|
| ¾ | cup |
canned pumpkin purée
mashed |
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ⅔ | cup |
nuts
chopped |
*
|
| ⅓ | cup |
sour milk
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
brown sugar
|
*
|
| 118 | ml |
sugar
granulated |
|
| 2 | each |
egg yolks
|
*
|
| 177 | ml |
canned pumpkin purée
mashed |
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 158 | ml |
nuts
chopped |
*
|
| 79 | ml |
sour milk
|
Directions
Cream shortening and sugars together.
Add egg and pumpkin.
Sift flour, soda, baking powder, salt and cinnamon together.
Add nut meats and add dry mixture alternatley with sour milk to creamed mixture.
Mix well. Turn into two 8 inch layer pans with oiled paper in the bottom.
Bake in a moderate oven, 350 degrees, for 25 minutes.
Cool.
Put together with spiced whipped cream between layers.
