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Spiced Pumpkin Cake
1/2 cup butter or margarine
1 tsp. ground cinnamon
1 cup sugar
1/2 tsp. ground cloves
18 oz. ready-to-use pumpkin pie filling
2 1/4 cups flour
1/2 tsp. salt
1 cup raisins
1 tsp. baking soda
1 cup nuts, optional
Cream softened butter or margarine. Gradually add sugar and beat until light. Beat in egg. Add flour, salt, soda and spices alternately with pie filling, mixing until smooth. Stir in raisins and chopped nuts (walnuts or pecans), if using; spoon into 2 well-greased coffee cans or 2-quart mold. Set in cooker and cover with 6 paper towels. Cover cooker and cook with lid slightly ajar, on high for 3 hours, or until done. Let stand in cans on cake rack about 10 minutes, then turn out and turn right-side-up to cool.
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