| * Exported from MasterCook *
Hazelnut Pumpkin Spice Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Dundee Hazelnuts
The Oregon Hazelnut Industry
Amount Measure Ingredient -- Preparation Method
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1/2 cup of shortening
1 cup of sugar
1 cup of brown sugar
2 eggs, beaten
1 cup of cooked, mashed pumpkin
3 cups of sifted flour
4 teaspoons of baking powder
1/4 teaspoon of baking soda
1 teaspoon of salt
1 teaspoon of cinnamon |
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1/2 teaspoon of nutmeg
1/4 teaspoon of cloves
1/2 cup of milk
1 cup of roasted and chopped Oregon hazelnuts
Cream shortening; gradually add sugars. Beat in eggs and pumpkin. Sift together dry ingredients and add alternately with milk to creamed mixture. Fold in hazelnuts. Batter will be heavy. Pour into 3 greased and floured 8-inch layer cake pans. Bake in 350ºF. oven for 30 minutes. Cool 5 minutes in pans, then remove to cooling racks to cool completely. Add roasted, chopped hazelnuts to butter icing for frosting and garnish with sliced hazelnuts.
Makes 1 8-inch layer cake.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/"
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Per Serving (excluding unknown items): 292 Calories; 13g Fat (39.0% calories from fat); 4g Protein; 41g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 291mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 3218 4653 26379 0 0 0 0 0 2719 0 3677
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