1/2 c Shortening
1 c Sugar
1 c Brown sugar
2 Eggs; beaten
1 c Cooked, mashed pumpkin
3 c Sifted flour
4 ts Baking powder
1/4 ts Baking soda
1 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/2 c Milk
1 c Roasted & chopped hazelnuts
-(Oregon hazelnuts)
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 350 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.
Yield: 1 8-inch layer cake.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Yields
1 Cake