One (15 ounce) can of pumpkin puree
A Carolina mountain recipe for One (15 ounce) can of pumpkin puree.
Ingredients
- 1 tsp vanilla extract
- 1 0.3 cup white sugar
- 1 0.3 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 0.3 tsp salt
- 0.5 cup chopped walnuts
Instructions
- 1
Directions: Preheat oven to 350-degrees (175 degrees C). Grease one 10-inch bundt or tube pan. Cream oil, beaten eggs and pumpkin and vanilla together. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, and ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan. Bake at 350-degrees (175 degrees C) for one hour or untli a toothpick inserted in the middle comes out clean. Let cake cool in pan for five minutes then turn out onto a plate and sprinkle with confectioners' sugar. Recipe makes ten servings. Nutrition information per serving: Calories 484 Protein 5g Total Fat 23g Sodium 263mg Cholesterol 53mg Carbohydrates 66g Fiber 2g
- 2
Pumpkin Roll with Toffee Cream Filling and Caramel Sauce This decadent and beautiful dessert is great to present at the end of a grand dinner. It's per- fect for the holidays and not as difficult as it looks! Recipe Courtesy Of: http://www.fitnessandfreebies.com