Pumpkin Cake

Pumpkin Cake

From a recipe found in a magazine at a client’s house one day in 1998

-coarsely chop ½ cup or more of pecans…pour into the bottom of a prepared bundt pan

-beat together until light …3 minutes or so

½ cup of soft butter

1 ½ of brown sugar

– incorporate slowly

2 beaten eggs

-stir in

1 cup of pureed pumpkin

-then, in a small bowl mix together and set aside

2 cups of cake flour

2 tsp of baking powder

½ tsp of baking soda

1 tsp of cinnamon

1 tsp of ground ginger

½ tsp of ground cloves

½ tsp of ground nutmeg-

measure into a measuring cup

½ cup of milk

 

-gently fold into the batter a third of the flour mixture

then half of the milk

the second third of the flour

the rest of the milk

the rest of the flour

-pour over the pecans in bundt pan and bake at 325 for 40 minutes.