Yield: 1 Cake
|1 cup||Brown sugar|
|1 cup||Cooked, mashed pumpkin|
|3 cups||Sifted flour|
|4 teaspoons||Baking powder|
|¼ teaspoon||Baking soda|
|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