Ingredients
1/3 cup shortening
1 1/3 cup sugar
1 cup pumpkin
2 eggs
1 2/3 flour
1 teaspoon salt
1/2 teaspoon cloves
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/3 cup water
Directions
- Cream shortening and sugar
- Add pumpkin and eggs
- Add dry ingredients alternating with water
- Pour into greased muffin tins
- Bake at 350 for 20-25 minutes.
Hints
- Don't over mix!
- You can also make this as a loaf of bread or in a 9x9 baking pan
Submitted by Erin
First time I did any kind of pumpkin cake, as we mostly eat it in soup, in my country.
ReplyDeleteThank you for the recipe : it's really good !
There was actually only one thing which disturbed me : there was waaaaaaaaaaaa
aaaaaaaaaaaaaaaaaaaaaaaa
aaaaaaaaaaaaaaaaaayyyyyyyyyyyy too much sugar.
But, really, it's possible it comes with the country : in mine, there's less sugar in "manufactured products" than for UK's or United States' ones. And I still think ours contain too much sugar.
I only put 200g (1 cup)instead of 240g, and it was still way too sugary for me. Next time, I'll try with 150g (3/4 cup)or 175g.
So, really, it depends on your taste, but bear it in mind if you are like me.
I usually use less sugar when making this recipe. And sometimes substitute Splenda or honey for some of the sugar.
ReplyDeleteThanks for your comment!