3 c Granulated Sugar
3 1/2 c All-purpose Flour
2 ts Baking Soda
1 1/2 ts Salt
1 ts Ground Cinnamon
1 ts Ground Nutmeg
1 c Walnuts or Pecans; chopped
1 c Vegetable Oil
4 Whole Eggs; well-beaten
2/3 c Water
Same Amount of Cooked
-Pumpkin
The Cook & Kitchen Staff are continuing to offer you some of our best
recipes featuring the fruits and vegetables of the Fall harvest. During
“Death-by-Pumpkin Week,” nearly every recipe featured contains cooked
pumpkin or pumpkin puree.
If you’d like to prepare your own pumpkin puree from scratch, simply take 3
pounds of raw pie pumpkin or pumpkins (but remember, this variety of
pumpkin is not your Jack-o-Lantern- type vegetable), to prepare about 3
cups of cooked pumpkin puree.
Peel a pie pumpkin or two, then slice the pumpkins in half and remove the
seeds. Cut the remaining flesh into small pieces and boil, uncovered, in
about an inch of lightly salted water for 25 to 30 minutes. Drain, then
mash the mixture. For an extra creamy puree, run the mashed pumpkin through
your blender or food processor. Season your cooked pumpkin puree with any
combina- tion of cinnamon, nutmeg, cloves, ginger, or allspice, to taste.
You can freeze your homemade pumpkin puree in one-cup containers for up to
a year and feast on savory pumpkin baked goods year-round.
Makes Two Small Loaves
Pre-heat oven to 325-F degrees and lightly grease, then flour, an angel
food cake pan or two small loaf pans; set aside.
Sift together sugar, flour, baking soda, salt, cinnamon, and nutmeg in a
large mixing bowl. Make a well in the center of the dry ingredients and add
chopped nuts, vegetable oil, well-beaten eggs, water, and cooked pumpkin
puree. Blend well, and pour the batter into your prepared cake pan or loaf
pans.
Bake for about 1 hour and 10 minutes, or until a cake tester is cleanly
removed from the center of the loaf or cake. Cool slightly before inverting
the cake or loaf pans onto a wire rack to complete cooling. Store in an
air-tight container; slice to serve, warm or cold.
Yields
1 Servings