1 cup Florida butter (softened)
3 cups Florida sugar
1 cup pumpkin (canned)
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
5 Florida eggs
1 cup Florida milk
3 cups flour (all-purpose)
1 tablespoon vanilla
Servings: 24
Cream butter, sugar, and salt in mixing bowl until light and fluffy. Add pumpkin and spice and mix completely. Add eggs one at a time beating well after each addition. Add milk alternately with flour, mixing well after each addition; do not overbeat. Stir in vanilla. Pour into two greased and floured 8 × 4 inch loaf pans.
Baked at 325 degrees F for approximately 1 hour and 20 minutes. Test for doneness with a wooden skewer or toothpick. Cool for 15 minutes and remove from pans. Cool completely on a wire rack.
Yield: 2 pound cakes
3 cups Florida sugar
1 cup pumpkin (canned)
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
5 Florida eggs
1 cup Florida milk
3 cups flour (all-purpose)
1 tablespoon vanilla
Servings: 24
Cream butter, sugar, and salt in mixing bowl until light and fluffy. Add pumpkin and spice and mix completely. Add eggs one at a time beating well after each addition. Add milk alternately with flour, mixing well after each addition; do not overbeat. Stir in vanilla. Pour into two greased and floured 8 × 4 inch loaf pans.
Baked at 325 degrees F for approximately 1 hour and 20 minutes. Test for doneness with a wooden skewer or toothpick. Cool for 15 minutes and remove from pans. Cool completely on a wire rack.
Yield: 2 pound cakes
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