Hazelnut pumpkin spice cake
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| 1 | cup | Sugar |
| 1 | cup | Brown sugar |
| 2 | Eggs; beaten | |
| 1 | cup | Cooked, mashed pumpkin |
| 3 | cups | Sifted flour |
| 4 | teaspoons | Baking powder |
| ¼ | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Cloves |
| ½ | cup | Milk |
| 1 | cup | Roasted & chopped hazelnuts (Oregon hazelnuts) |
Directions
Cream shortening; gradually add sugars. Beat in eggs and pumpkin. Sift together dry ingredients and add alternately with milk to creamed mixture. Fold in hazelnuts. Batter will be heavy. Pour into 3 greased and floured 8-inch layer cake pans. Bake in 350 oven for 30 minutes.
Cool 5 minutes in pans, then remove to cooling racks to cool completely. Add roasted, chopped hazelnuts to butter icing for frosting and garnish with sliced hazelnuts.
Yield: 1 8-inch layer cake.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board