Clifton's Pumpkin Cake
posted by sparrow in Send in the Clones.
from the Los Angeles Times (Fall 1984). Clifton's
West Covina, CA
List of Ingredients
3 cups sugar
3 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
3/4 teaspoon salt
1 1/2 cups oil
3 1/4 cups canned pumpkin
4 eggs, slightly beaten
Cream Cheese Frosting (see recipe following)
Cream Cheese Frosting:
1 pound powdered sugar
1 (8-ounce) package cream cheese
2 teaspoons vanilla
1/2 cup butter or margarine
1/2 cup chopped raisins
Recipe
Beat together sugar, flour, baking powder,
baking soda, cinnamon, and salt in mixer at
medium speed until well mixed. Add oil and
continue to beat until dry ingredients are
moistened. Add pumpkin and mix again until
well blended. Add slightly beaten eggs and
blend 1 minute longer. Do not overmix.
Turn batter into 3 lightly greased, paper-
lined 9-inch cake pans. Smooth batter out
in pans with spatula so cake will be level
when baked.
Bake at 325 degrees F 40 minutes or until
done. Cool on racks, then turn out and
fill and frost with Cream Cheese Frosting.
Makes 1 (3-layer) cake.
Cream Cheese Frosting
1 pound powdered sugar
1 (8-ounce) package cream cheese
2 teaspoons vanilla
1/2 cup butter or margarine
1/2 cup chopped raisins
Combine sugar, cream cheese, vanilla, and
butter. Mix until blended. Add raisins and
mix until blended. Refrigerate until
needed. Make sure cake is cool before
frosting it.
NOTE: IF YOU MAKE CUPCAKES...IT MAKES AROUND
3 DOZEN. USE REGULAR CUPCAKE LINERS AND
PANS. TIME IS REDUCED TO 25 MINS. BUT WATCH
THEM AT THE 20 MINUTE MARK. BETWEEN 20-25
MINS...THEY SHOULD BE PERFECT.
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