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

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


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.

Talk to us

> Give us your news tips.

> Send us a letter to the editor.

> More Herald contact information.

More in Life

Urban treats prove Switzerland is more than its pristine alpine meadows

For interesting art, colorful old towns and serene waterfront settings, be sure to stop in Zürich, Luzern and Lausanne.

ITA Airways lost my luggage. Why won’t it cover my expenses?

Jacqueline Bartolini spends $992 after ITA Airways loses her luggage. It wants to reimburse her for just $733.

Pleasant and progressive, Oslo puts its people first

Every time I come to Norway, I’m fascinated by their experiment in big government, and how little people are bothered by high taxes.

College kids home for the summer? Expect it to be a balancing act for all

They’ve tasted independence and some of the privileges of adulthood. So, how can parents make this an easier transition?

Denise McKenzie, who has been a bartenders at Kuhnle’s Tavern for many years, works behind the bar on Monday, June 17, 2024 in Marysville, Washington. (Olivia Vanni / The Herald)
After 106 years, Kuhnle’s Tavern in Marysville is closing

Come say farewell Sunday from noon to midnight at the historic bar with five beers on tap and a 50-cent pay phone.

Music, theater and more: What’s happening in Snohomish County

Hop on over to Whidbey Island for a garden tour on Saturday, then rock out with local bands in Everett on Saturday night.

Subaru Forester Touring SUV (Photo provided by Subaru)
2025 Subaru Forester Touring

Don’t look now, the 2025 model year vehicles are beginning to hit… Continue reading

Great Plant Pick: Sapphire indigo clematis

What: A profusion of royal purple flowers burst forth in early summer… Continue reading

Decorative floral violet background from a blooming Nepeta cataria catnip, catswort, catmint with bright bee.
Please pollinators with perennials like hyssop, catmint and cape fuschia

Newer cultivars of perennials simply bloom longer, quenching our cravings for color and extending the benefit to bees.

Mountlake Terrace maintenance crew Ty Burns begins demolishing “the bunkers” on Monday, June 10, 2024 in Mountlake Terrace, Washington. (Olivia Vanni / The Herald)
Eyesore no more: After decades, Mountlake Terrace bunkers bite the dust

The bunkers held a storehouse of history, much of it moldy, outdated and unwanted.

Hitting a homer is hard for most. On this machine, we all have a chance

This restored 1930s Jennings slot machine — with candy prizes for knocking it out of the park — sold for $3,840 at auction.

Airbnb host banned after spilling food in another host’s home

Airbnb bans River Roberts after he accidentally spills food on his host’s sofa. Will he ever be able to book another rental?

Support local journalism

If you value local news, make a gift now to support the trusted journalism you get in The Daily Herald. Donations processed in this system are not tax deductible.