*  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 jphelps@slip.net or
   jphelps@best.com
  
 
 
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