Cookie
Administrator
Preheat oven to 350F
Greas a 9" square cake pan. Line bottom with waxed paper or dust lightly with flour.
2 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 tsp. vanilla
1/3 cup well-drained canned or sieved cooked pumpkin
1 cup milk
1 cup chopped walnuts
Sift together flour, salt and baking powder.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Beat in eggs, vanilla and pumpkin.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Blend in walnuts.
Turn into prepared pan.
Bake for 45 to 50 minutes or until cake springs back when lightly touched.
Greas a 9" square cake pan. Line bottom with waxed paper or dust lightly with flour.
2 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 tsp. vanilla
1/3 cup well-drained canned or sieved cooked pumpkin
1 cup milk
1 cup chopped walnuts
Sift together flour, salt and baking powder.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Beat in eggs, vanilla and pumpkin.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Blend in walnuts.
Turn into prepared pan.
Bake for 45 to 50 minutes or until cake springs back when lightly touched.
