Hazelnut pumpkin spice cake

Yield: 1 Cake

Measure 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)

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

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