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| Pumpkin Cake |
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| Category: Cakes |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 1/2 | cups | Shortening |
| 3 | | Eggs |
| 3/4 | cups | Pumpkin |
| 1/2 | tsp | Salt |
| 1/2 | tsp | Nutmeg |
| 1/2 | tsp | Cinnamon |
| 1 | cup | Brown Sugar |
| 2 | cups | Flour |
| 1/4 | tsp | Baking Soda |
| 3 | tsp | Baking Powder |
| 1/2 | cups | Milk |
| 2/3 | cups | Nuts, chopped |
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| Instructions: |
| 1. | In a large bowl, cream sugar and shortening. |
| 2. | Beat eggs and add to pumpkin. |
| 3. | Put pumpkin mix into creamed mixture and add half of dry ingredients and milk alternately. |
| 4. | Pour into a 13x9 inch floured pan or 2 - 8 inch floured pans. |
| 5. | Bake at 350 degrees for 30-35 minutes. |
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| Recipe submitted 8/18/2005 |
