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Pumpkin Spice Cake




Source of Recipe


Angele O'Connell


List of Ingredients




1/2 c. spectrum shortening
1 1/3 c. brown sugar
2 eggs
1 c. canned or fresh pumpkin
2/3 c. 'buttermilk'
1 3/4 c. sifted all-purpose gfcf flour
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ginger


Recipe



Cream the shortening and sugar until fluffy. Add eggs, one at a time, beating well. Combine pumpkin and milk. Sift dry ingredients and spices; add to creamed mixture alternately with pumpkin, beating well. Bake at 350 degrees for 40 to 45 minutes in a greased and floured oblong baking pan.

Frost with: 1/2 cup gfcf butter (softened), 1 egg yolk, 2 teaspoons vanilla, and 3 cups sifted confectioners' sugar. Blend and beat at medium speed for 3 minutes before spreading on cooled cake.