*  Exported from  MasterCook  *

                     PUMPKIN (OR SQUASH) SPICE CAKE

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -JUDI M. PHELPS
                       -----CAKE-----
    1/2   c            Butter
  1       c            Firmly packed brown sugar
  2                    Eggs
    3/4   c            Pumpkin -- sieved and cooked
                       Or winter squash
  2       c            Cake flour -- sifted
    1/2   ts           Baking soda
  1 1/2   ts           Baking powder
    1/2   ts           Salt
    1/2   ts           Cinnamon
    1/2   ts           Nutmeg
    1/2   ts           Allspice
    1/2   ts           Ginger
    1/2   c            Buttermilk or sour milk
                       (or stir 1 1/2 tsp vinegar
                       -into 1/2 cup sweet milk and
                       -allow to stand 10 minutes)
    1/2   c            Nuts -- chopped and toasted
                       -(walnuts, pecans, filberts)
                       -----CARAMEL FROSTING-----
  2       c            Dark brown sugar -- firmly
                       -packed
  1 1/3   c            Light cream
  3       tb           Butter
    1/8   ts           Salt
    1/2   ts           Vanilla

 In a mixing bowl, cream the butter well, then cream in
 the sugar until fluffy.  Beat in the eggs and the
 pumpkin.  Sift the dry ingredients together and stir
 in alternately with the milk.  If using an electric
 mixer, add the dry ingredients and milk and turn to
 lowest speed; push down the batter from the sides of
 the bowl with a rubber spatula, and mix just until the
 batter is smooth.  Add the nuts and turn into a
 greased and floured sheet cake pan 11x14x2 inches or
 two 8 or 9-inch layer cake pans, greased and floured.
 Bake in a preheated 350 degree F. oven about 35
 minutes for a sheet cake or 25 for layers, or until
 the cake springs back when pressed lightly in the
 center. Cool 5 minutes on a rack, loosen from the pan,
 and turn out onto the rack to cool. Frost with Caramel
 Frosting.

 FROSTING: In a saucepan over low heat, bring the sugar
 and cream to a boil. Cover the pan and cook the
 mixture 3 minutes.  Remove the cover and continue
 cooking until the mixture reaches 236 to 240 degrees.
 Remove the pan from the heat and stir in the butter,
 salt, and vanilla. Cool to lukewarm, then beat until
 the mixture is creamy smooth and of spreading
 consistency.  This recipe provides sufficient frosting
 for a 9-inch two-layer cake or the equivalent. Source:
 James Beard's American Cookery.

 Shared and MM by Judi M. Phelps [email protected] or
 [email protected]



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