Pumpkin Cake

Fragrant, long lasting cake.The first cake recipe that my mother-in-law Yolanda Vigil shared with me.

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

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

Other recipes by Casa del Rio:
Finnish Baked Pancake
Apricot Compote
Apricot Sausage Compote
Eggs Florentine
Sweet Pepper Salad
Greek Mountain Salad
Cucumber Yogurt Salad
Yogurt Dip
Spanakopita Casserole
Zucchini Pancakes
Ken Bowling's Brisket
Chocolate Pound Cake
Hot & Flavorful Bean Curd
New Mexico Red Chile
New Mexico Green Chile Sauce
Pinto Beans & Refried Beans
Chicos (dried Corn)
Natillas (a Very Light Custard)
Whipped Cream For Decorating.
Chocolate Glaze

Recipe Provided By:
Casa del Rio
Abiquiu, NM

Abiquiu Bed and Breakfast Inns