Name: Pumpkin Spice Cake and Cinnamon-Nutmeg Ice Creme/ Ice Cream
Yield: 4 servings
Ingredients: 3 14 cups flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 12 teaspoon allspice; 12 teaspoon clove; 12 teaspoon ginger; 14 teaspoon nutmeg; 1 cup butter, soft; 1 12 cups sugar; 34 cup brown sugar; 4 large eggs; 2 cups canned pumpkin; 12 cup buttermilk; 2 teaspoons vanilla; 1 12 cups nuts; confectioners' sugar; cinnamon-nutmeg ice creme (recipe below); 1 quart vanilla ice cream; 1 12 teaspoons cinnamon; 12 teaspoon nutmeg

Servings: 4 persons

3 14 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
12 teaspoon allspice
12 teaspoon clove
12 teaspoon ginger
14 teaspoon nutmeg
1 cup butter, soft
1 12 cups sugar
34 cup brown sugar
4 large eggs
2 cups canned pumpkin
12 cup buttermilk
2 teaspoons vanilla
1 12 cups nuts
confectioners' sugar
cinnamon-nutmeg ice creme (recipe below)
1 quart vanilla ice cream
1 12 teaspoons cinnamon
12 teaspoon nutmeg

1
Sift dry ingredients together.
2
In separate bowl, beat butter and sugars 3 minutes.
3
Add eggs (1 at a time) Beating well after each beat in pumkin.
4
In measuring cup and buttermilk and vannilla.
5
Into pumkin mixt.
6
beat in flour mixt in 3 additions, alternating with buttermilk.
7
Stir in nuts.
8
Pour batter into greased and floured 13x9 pan.
9
Bake 1 1/4 hours.
10
Cool 10 minutes.
11
Turn out on wire rack and dust with powder sugar.
12
Serve with a big spoonful of CINNAMON NUTMEG ICE CREME.
13
--------CINNAMON-NUTMEGICE CREME----------.
14
SOFTNED ICE CREME IN LARGE BOWL IN REFRIGERATOR 20 MINUTES.
15
ADD SPICES.
16
STIR.
17
REFREEZE.

No nutritional information available.

No additional tips available.

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

Pumpkin Spice Cake and Cinnamon-Nutmeg Ice Creme/ Ice Cream

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