Pumpkin Cake(From 1975 Edition) Recipe

Name: Pumpkin Cake(From 1975 Edition)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. flour; 1/2 tsp. salt; 1 1/2 tsp. baking soda; 2 1/4 tsp. cinnamon; 1 1/2 tsp. nutmeg; 4 eggs, separated; 1 1/2 c. salad oil; 2 c. sugar; 1 1/2 c. pumpkin; 1 to 1 1/2 c. walnuts

Servings: persons

1
Sift together flour, salt, baking soda, cinnamon and nutmeg. Beat egg whites until stiff but not dry.
2
Beat egg yolks until light and fluffy.
3
Mix together oil and sugar in large bowl of electric mixer.
4
Add beaten egg yolks and hot water; mix until blended.
5
Add pumpkin.
6
Gradually fold in sifted dry ingredients; add nuts.
7
Fold in beaten egg whites.
8
Pour batter into a 9-inch tube which has been greased and floured.
9
Bake in a 375u00b0 oven for 1 hour and 5 minutes or until done.
10
Cool and ice with your favorite icing.

2119

kcal

Calories

118

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 c. flour, 1/2 tsp. salt, 1 1/2 tsp. baking soda, 2 1/4 tsp. cinnamon, and more.

Yes, Pumpkin Cake(From 1975 Edition) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cake(From 1975 Edition)

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