pumpkin walnut cake
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| ½ teaspoon | Nutmeg |
| 1 teaspoon | Cinnamon |
| 2 | Eggs |
| ½ cup | Evaporated skim milk |
| 1 teaspoon | Vanilla |
| 1 cup | Sugar |
| 1 cup | Canned pumpkin |
| ⅛ cup | Lighter Bake by Sunsweet |
| ½ cup | Chopped walnuts |
In a large bowl, beat eggs, milk, sugar, vanilla and pumpkin until well blended. Sift in dry ingredients and mix well. Fold in chopped walnuts.
Spoon into a 9x5x3-inch loaf pan that has been sprayed with Pam or use 4 mini loaf pans.
Bake at 350° for 55 mins for the large loaf pan, or 40-45 mins for the mini pans.
Let cool 10 mins on rack. Remove cakes from pan and continue to cool.
Can be wrapped in foil and frozen.
Recipe by: Yvonne
Posted to EAT-LF Digest by Penchard@... on Nov 11, 1999, converted by MM_Buster v2.0l.
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