1948 Pumpkin Cake

Pumpkin cake for dessert after your fall feast

Wonderful twist on Thanksgiving tradition! A light, appetizing treat for stuffed tummies! Pumpkin CAKE!

Made excitingly high and downy textured — with real pumpkin and perfect blend Dexo! Use Dexo with our luscious pumpkin-rich recipe.

To make this cake today, use any shortening, I used Crisco.

Prepare

• set out Ingredients (room temperature eggs work best anyway)

• heat oven to 375 degrees

• butter and flour two 8 -inch cake pans

Ingredients

• 2/3 cup Dexo shortening (Use any shortening - I used Crisco)

• 2-1/2 cups sifted cake flour

• 4 teaspoons baking powder

• 1 teaspoon salt

• 1-1/2 cups granulated sugar

• 2 teaspoons pumpkin pie spice (cloves, ginger, cinnamon, nutmeg)

• 3/4 cup milk (sourcream can work as a replacement)

• 1 cup canned solid pack pumpkin

• 2 eggs, unbeaten

Instructions

1. Measure vegetable shortening into bowl.

2. Sift flour, measure and sift again with baking powder, salt, sugar and spices onto vegetable shortening.

3. Add 1/2 cup milk (or sourcream) and pumpkin.

4. Blend and beat with mixer 1 minute.

5. Add remaining milk (or sour cream) and eggs.

6. Beat 2 minutes with mixer.

7. Scrape bowl often during beating.

8. Bake in two greased and floured, deep 8-inch layer cake pans in 375 (F) oven for about 35 minutes.

9. When cool, frost with 7-minute frosting made with brown sugar.

* 7 minute frosting was very popular during this time, so most people knew it or could easily find the recipe. This fluffy frosting below is the same as 7 minute frosting. However, you must replace the white sugar for brown sugar. It will give it the maple taste that goes so well with this cake! You cook it on the stove using a double boiler. I do nat have one, so I filled half of a pot with boiling water and nestled a pan on top, Use a mixer make the frosting in the top pan.