My Grandmother's Pumpkin Cake Recipe for Halloween!

I posted a great fresh pumpkin pie recipe recently and thought that keeping with the season I would did out
my grandmother’s pumpkin cake recipe. 

I grew up in Boston, MA. Actually the outskirts of the major city, in the Roxbury section of the City. 
We had a grocer. We had a meat market. We had a butter, egg and cheese store. And we had Fruit and 
vegetable store.  Yes a fruit and vegetable store.  So, even though we lived in the city, we had fresh vegetables
all year round. Only those that were in season though!  That was the only draw back. We would get our fruits, vegetables, Christmas wreaths, Christmas trees, the whole shebang!  I miss that store. 

So when the pumpkins arrived at the store my Grandmother would walk us down and have us pick out the 
most perfect of the sugar pumpkins so she could start baking her pies and cakes.  

Here is her cake recipe.  I hope you like it. It is very spicy.

Ingredients

4 eggs

1 cup white sugar

1 cup dark brown sugar
1 teaspoon salt
3 teaspoons cinnamon

1 ts ginger

1 ts nutmeg

2 teaspoons baking soda

1 1/2 ts baking powder
2 cups pumpkin (Fresh or canned)
1 cup chopped walnuts

2 1/2 cups flour

Step one: In a large mixing bowl.

Cream butter till fluffy

Add sugar

Step two: Mix all dry ingredients together

Step three: In separate bowl beat eggs till fluffy

Fold the pumpkin into the eggs. Mix till smooth

Step four: Now add the dry ingredients gradually alternating with the egg mixture until blended. 

Step five:  Pour into your prepared 9X13 pan., or 10” round pan.

Step six: Bake for 1 hour 350 degrees on the middle rack. 

Test at 50 minutes then at 55 , if still sticky at 60 minutes, continue to bake at 325 degrees  for 10 minute intervals. Be sure to check every 10 minutes.

Frost with cream cheese icing or serve warm with home made whipped cream.

The cake pictured above it covered in butter cream icing tinted orange.  A cutout of a black cat, laminated to protect it from the grease, spider web made with #3 tip and very simple cross point
design with icing.  To top it off a small plastic spider in the corner. 

Keep on Baking!!! Fondly, DCRose