Hazelnut Pumpkin Spice Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
1/2 cup: Shortening,
1 cup: Sugar,
1 cup: Brown sugar,
2: Eggs, beaten
1 cup: Cooked, mashed pumpkin
3 cup: Sifted flour,
4 tsp: Baking powder,
1/4 tsp: Baking soda,
1 tsp: Salt,
1 tsp: Cinnamon,
1/2 tsp: Nutmeg,
1/4 tsp: Cloves,
1/2 cup: Milk,
1 cup: Roasted & chopped hazelnuts, Oregon hazelnuts
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Cakes