A Great Pumpkin Cake for the Holidays

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We love a cake that is moist and flavorful but not too sweet. This week we share with you Mrs Raymond Schenk's Pumpkin Cake Recipe.
We never met Mrs. Schenk, but she gave the recipe to our friend Daniel Longhi's mother, Gloria Longhi, back in the 1960's.
It was a treasured family recipe for the Longhi's for all this time and we are glad that Dan has shared it with us this year. (In its entirety, right down to the baking instructions!)
Pumpkin Cake
1 1/2 cups pumpkin or squash puree
2 cups sugar
1 1/4 cups vegetable oil
3 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 cup black raisins
1/2 cup golden raisins
1 cup chopped walnuts

Preheat oven to 350. 
Blend sugar, oil, pumpkin. Beat well at medium speed. 
Beat  in eggs one at a time.
Sift together flour, cinnamon, baking powder, baking soda, and salt.
Fold into wet stuff. Stir in raisins and nuts. 
Pour into 10 inch greased tube or Bundt pan.
Bake 1 1/4 hours or until done. Do not open oven door for one hour, or else. 
Let cool some, and turn onto rack. 
Stay tuned for Grandma Terry's Healthiest Carrot Cake Ever Recipe, coming in our next newsletter.
Wishing you and your family and friends a peaceful, happy and healthy holiday season this year from all of us at GreatBags!

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