Among the leftovers currently crowded into your refrigerator, do you have some pumpkin?
If not, you’ll have to buy some, because Nadine Jones of Everett not only has a must-make recipe to share with us today, it’s something that would also be the perfect thing to top off a meal of Thanksgiving dinner reruns.
“This recipe came out in the Portland Oregonian about 49 years ago,” she says. “It is excellent and easy to make. It’s also a great way to use up extra pumpkin.
“Our family really enjoys this one. And warm lemon sauce is yummy with it.”
Mellow pumpkin cake
13/4cups 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.
Lemon sauce
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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