1/2 cup shortening 2 tsp cinnamon
1 1/4 cup sugar 1/2 tsp ginger
2 eggs, beaten 1/2 tsp nutmeg
2 1/4 cups sifted flour 1 cup pumpkin
2 1/2 tsp baking powder 3/4 cup milk
1/2 tsp soda 1/2 cup chopped nuts
1 tsp salt
Cream shortening: add sugar gradually, creaming till light and fluffy. Blend in beaten eggs. Sift together the dry ingredients. Combine pumpkin and milk. Add dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Stir in chopped nuts. Bake in 2 greased 9-inch layer pans, 350 degrees for about 30 minutes. Frost with your favorite buttercream icing using orange juice for the liquid and grated orange rind for added zest.
- Mandy’s Hints: The above recipe is written just as it appears in the book. As usual, I use butter (softened to room temperature) in place of shortening.
- I did not use nuts in my cake.
- I cheated and used store-bought cream cheese icing. I was rushed for time and didn’t have any cream cheese on hand to make some homemade cream cheese frosting. Buttercream frosting (as indicated in the recipe instructions – however I didn’t have orange juice or an orange for the rind) would be just as delicious on this cake, I’m sure!
This cake was a huge hit – even my non-dessert loving husband enjoyed it and finished a whole piece! This is going on my “favorites” list. Then again, I have yet to find a recipe in this cookbook that I haven’t loved! 🙂
*The Amish Cooking cookbook has hundreds (maybe thousands? I haven’t counted and don’t plan on it..) of recipes and no names were listed as to whom to give credit to for the actual individual recipes. Therefore, I can not give credit to the proper person for this yummy cake!