Delicious cake caps Halloween dinner

  • By Judyrae Kruse Herald Columnist
  • Tuesday, October 30, 2007 11:04pm
  • Life

All things considered, it’s not really surprising that some Forum cooks will be putting Bonnie Teeter’s daughter Cindy’s now-famous “dinner in a pumpkin” on the table tonight. What is kind of mind-boggling, though, is how many (think huge numbers here) will be serving just that specialty.

But what if you don’t especially-weshially want your dinner in a pumpkin tonight? What if, instead, you want your pumpkin as a dessert?

Got that covered, too.

And it’s thanks to Everett cook Nadine Jones, who shared this must-make cake in a Nov. 24, 2006, Forum column. Not only should it make a great Halloween dinner-finisher, readers found it to be ideal for Thanksgiving, too.

Nadine told us she had found the recipe in the (Portland) Oregonian nearly 50 years ago. She also mentioned that, aside from its excellence, the cake is also a great way to use up extra canned pumpkin.

She said her family really enjoys it and added, “The warm lemon sauce is yummy with it.”

If you haven’t already tried this timely fall favorite, here’s your chance:

The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c?o The Herald, P.O. Box 930, Everett, WA 98206.

Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.

The next Forum will appear in Friday’s Time Out section. Meanwhile, Happy Halloween!

1 3/4cups sifted flour

21 /2teaspoons baking powder

1/2teaspoon baking soda

1teaspoon salt

2teaspoons cinnamon

1/2teaspoon nutmeg

1/4teaspoon ginger

1/4teaspoon allspice

1/2cup butter or margarine, softened

1 1/2cups sugar

2eggs

1cup canned pumpkin

2/3cup buttermilk

Lemon sauce (recipe follows)

Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice; set aside. In mixing bowl, cream butter or margarine and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine pumpkin and buttermilk; add to creamed mixture alternately with flour mixture, blending well. Turn into well-greased, paper-lined, 9-by-11-inch baking pan and bake at 350 degrees about 45 minutes. Don’t overbake!

Yummy served with warm lemon sauce.

Makes one 9-by-11-inch cake.

1cup sugar

2tablespoons cornstarch

2cups boiling water

1/4cup butter

3-4tablespoons lemon juice

1teaspoon grated lemon rind

Sift sugar and cornstarch together into saucepan; add boiling water gradually, stirring constantly. Simmer, stirring, until mixture is clear and thickened. Remove from heat and stir in butter, lemon juice and lemon rind, stirring until butter is melted. Serve warm or cold.

Makes 2 cups.

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