Pumpkin Nut Cake
3 eggs
1 lb. can pumpkin
3/4 c. vegetable oil
1/2 c. water
2 1/2 c. all-purpose flour
2 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp. salt
3/4 tsp. nutmeg
3/4 tsp. cinnamon
1 c. yellow raisins
1/2 c. chopped walnuts
Beat together eggs, pumpkin, oil and water, then add remaining ingredients. Pour the batter into 3 buttered one-pound coffee cans and place in oven standing up. Bake at 350 degrees for 1 hour and 15 minutes or until a straw from a witch's broom, inserted in the cake, comes out clean. Cool the cakes,
turn them on their sides and frost with:
4 oz. cream cheese
3 Tbsp. butter
1 tsp. lemon juice or vanilla
1/2 box confectioners sugar
Sprinkle with chopped walnuts.
3 eggs
1 lb. can pumpkin
3/4 c. vegetable oil
1/2 c. water
2 1/2 c. all-purpose flour
2 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp. salt
3/4 tsp. nutmeg
3/4 tsp. cinnamon
1 c. yellow raisins
1/2 c. chopped walnuts
Beat together eggs, pumpkin, oil and water, then add remaining ingredients. Pour the batter into 3 buttered one-pound coffee cans and place in oven standing up. Bake at 350 degrees for 1 hour and 15 minutes or until a straw from a witch's broom, inserted in the cake, comes out clean. Cool the cakes,
turn them on their sides and frost with:
4 oz. cream cheese
3 Tbsp. butter
1 tsp. lemon juice or vanilla
1/2 box confectioners sugar
Sprinkle with chopped walnuts.
