Hazelnut Pumpkin Spice Cake

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1/2 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
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup milk
1 cup roasted and chopped Oregon hazelnuts
Servings: 16
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 350º 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.

Makes 1 8-inch layer cake.
 
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