I doubt it would. This cake would taste good with just cinnamon in it I
think.
Shannon
----- Original Message -----
From: "Mary Ann Robinson" <[email protected]>
To: <[email protected]>
Sent: Saturday, September 15, 2012 2:24 PM
Subject: Re: [CnD] Pumpkin Cake
If you don't like cloves and you delete it, does it make much difference
Mary Ann?
----- Original Message -----
From: "Shannon Hannah" <[email protected]>
To: "Cooking In The Dark" <[email protected]>
Sent: Friday, September 14, 2012 4:08 PM
Subject: [CnD] Pumpkin Cake
I made this cake yesterday and it turned out great. I cut the recipe in
have though and used a 8 inch square pan. For the icing I just used a
butter frosting substituting lemon juice instead of vanilla. I also used
ginger instead of the nutmeg. Very moist cake, will make this again.
Shannon
Pumpkin Cake
2 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup oil
2 cups pumpkin
4 eggs
Frosting
2 cups powdered sugar
1/3 cup butter
3 ounces cream cheese
1 tablespoon milk
1 teaspoon vanilla
Preheat oven 350 degrees. Prepare 15 by 10 pan (large sheet)
Blend all ingredients and mix at low speed for 2 minutes. Pour into pan
and bake 25 to 30 minutes. Cool. Combine frosting and spread over
cooled bars. Store in refrigerator.
- - - - - - - - - - - - - - - - - -
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