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Pumpkin Cake
Description:
Fragrant, long lasting cake.The first cake recipe that my mother-in-law Yolanda Vigil shared with me. Ingredients: 2 cups sugar 4 eggs 1 #303 can pumpkin 1-cup vegetable oil 2 cups flour 2 tsp baking soda 1 tsp salt 2 tsp cinnamon For Cream Cheese Icing: 8 oz cream cheese, softened 2 tbs milk 1 1 lb box powdered sugar 1/2 cup chopped walnuts For sugar icing: 1 1 lb box powdered sugar 1/4 cup milk 1 tsp vegetable oil 1 tsp vanilla 1/2 cup chopped walnuts Directions: Preheat oven to 350 degrees. Grease and flour a large tube pan, or 2 medium loaf pans. In the large bowl of an electric mixer whip the first four ingredients well. Sift second four ingredients into bowl and mix. Pour into pan and bake 30 to 45 minutes, until tooth pick inserted into cake comes out clean. Remove from oven cool slightly and turn out onto a rack to cool completely before icing. Cream Cheese Icing: Mix first two ingredients together until smooth add sugar and mix well. Ice cake and sprinkle with walnuts. Sugar Icing: Mix first three ingredients together until smooth. Ice cake and sprinkle with walnuts.  Recipe Summary: Yield: 10 to 12 servings Prep Time: 30 minutes Cook Time: 45 minutes Comments: Other recipes by Casa del Rio: Finnish Baked Pancake Apricot Compote Apricot Sausage Compote Eggs Florentine Sweet Pepper Salad Hummas Greek Mountain Salad Cucumber Yogurt Salad Yogurt Dip Spanakopita Casserole Zucchini Pancakes Ken Bowling's Brisket Chocolate Pound Cake Hot & Flavorful Bean Curd Quesadilla New Mexico Red Chile New Mexico Green Chile Sauce Burritos Pinto Beans & Refried Beans Chicos (dried Corn) Natillas (a Very Light Custard) Flan Whipped Cream For Decorating. Chocolate Glaze | |
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