Ingredients
- 2 egg yolks
- 1 egg
- 250 gr all purpose flour
- 220 gr packed brown sugar
- 190 gr pumpkin puree
- 180 ml buttermilk
- 100 gr sugar (white)
- 95 gr soft shortening
- 65 gr any nuts (chopped)
- 14 gr baking powder
- 4 gr cinnamon (ground)
- 1 gr baking soda
- 1 gr salt
- 1 gr ginger (ground)
- 1 gr allspice (ground)
Sift flour with baking powder, soda and seasonings. Cream shortening with sugars, then beat in whole egg and egg yolks. When creamy and fluffy, add flour mixture alternately with buttermilk, beginning and ending with flour. Add pumpkin, nuts, and mix thoroughly. Pour into 2 well-greased 20 cm cake pans and bake in a 180ºC oven 30-35 minutes. Frost with any icing of your choice. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On SAT, 25 NOV 1995 91450ºC 0500
