Yikes! It is already the middle of November with Thanksgiving right around the corner. I am thankful for so much it would take a book to list them all. But family and friends definitely top the list. This time of year is the best for sharing and creating memories with family and friends.
Since so much of our time with family and friends is spent sharing good food, for the next couple of weeks let's share holiday recipes and decorating tips.
I'll go first!
Pumpkin Spice Cake: Preheat oven to 350 degrees
1/2 cup butter or shortening
1 1/3 cup sugar
2 eggs
(in a large bowl combine butter and sugar and beat till fluffy, then add eggs one at a time and beat well)
Combine 1 cup of canned pumpkin with 2/3 cup of sour milk
(add 1 teaspoon of white or apple cider vinegar to 1 2/3 cup of milk and stir to sour)
In a separate bowl sift together:
1 3/4 cups flour
2 TBS baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ginger
Sift into pumpkin mixture and beat on low until all ingredients are moist
Bake in any size cake pan/pans or 2 loaf pans (greased and floured)
Bake 35-45 minutes or until toothpick inserted in center comes out clean.
Cream cheese rum frosting:
1 (8 ounce) package cream cheese, soft
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon rum
1 pinch salt
Blend in a bowl until creamy.
Frost with cream cheese rum frosting while still warm and serve with coffee, tea or other favorite beverage.
I hope you enjoy this old family recipe.
Nans Pumpkin Roll
ReplyDelete"A thin pumpkin cake...rolled around in a white cream filling...then in nuts...Can be frozen and served chilled...Dust with confectioners' sugar...if desired..."
Ingredients
* 3 eggs
* 1 cup white sugar
* 2/3 cup canned pumpkin
* 1 teaspoon lemon juice
* 3/4 cup all-purpose flour
* 2 teaspoons ground cinnamon
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1 cup chopped walnuts
* 6 ounces cream cheese, softened
* 1 cup confectioners' sugar
* 1/4 cup butter, softened
* 1/2 teaspoon vanilla extract
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
3. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
4. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
5. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
6. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Enjoy...I loved cooking these with Nan...
Sara,
ReplyDeleteThank you for sharing with us, this delicious recipe and a wonderful memory with your Nana!
I think I might have to try both of these they make my mouth water just reading them. Have a good day. Beth
ReplyDelete