Powerful Pumpkin Cake
Ingredients
1/2 C. shortening
1-1/4 C. sugar
2 eggs
1-1/4 C. sifted cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 C. cooled and cooked pumpkin (fresh) or 1 C. canned pumpkin
3/4 C. milk
1/2 tsp. baking soda
1/2 C. chopped nuts
Brown sugar icing
Cooking Instructions
Preheat oven to 350 degrees. Grease and flour a 9″ x 9″ x 2″ pan. Line the bottom with wax paper. In large mixing bowl, cream shortening. Gradually add the sugar, beating until light and fluffy. Beat the eggs. In a medium bowl, sift together cake flour, baking powder, salt, cinnamon, ginger and nutmeg. Combine the pumpkin and milk. Stir in the baking soda. Add the flour and pumpkin mixtures alternately to the shortening – sugar mixture, beating well after each addition. Fold in nuts. Turn the batter into the prepared baking pan. Bake in the 350 degree oven for 50 minutes. Cool in the pan on a wire rack for 10 minutes. Turn the cake onto rack; remove the wax paper and cool completely. Frost top and sides with Raisin-Brown Sugar Icing. Raisin-Brown Sugar Icing: In the top of double-broiler, beat together 1 large egg white, 1 C. packed light brown sugar, and 3 Tbls. water just until blended. Place the mixture over rapidly boiling water and beat with a rotary or electric mixer for 5-7 minutes or until mixture is light and fluffy and holds stiff peaks. Remove from heat and carefully fold in Raisins (1/2 C. coarsely chopped).
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)