- 3 cups sifted flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. cloves
- 4 eggs
- 2 cups sugar
- 1 1/2 cups corn oil
- 1 lb. can pumpkin (15 oz. okay)
- 1 cup chopped walnuts (or pecans)
- Preheat oven to 350°.
- Sift dry ingredients together.
- Beat eggs. Gradually beat sugar into the eggs.
- While beating egg/sugar mixture, gradually pour in the oil.
- Alternately add the dry ingredients and the pumpkin to the other mixture, beginning and ending with the dry ingredients.
- Stir in the nuts.
- Pour batter into an ungreased angel food pan.
- Bake at 350° for one hour and ten minutes or until tester comes out clean.
- Cool completely before removing from pan.
- This works fine with fresh pumpkin, too. To cook a pumpkin (preferably one that hasn’t had a candle burned in it) clean out the seeds, cut in chunks and bake like a winter squash. (I usually put the pieces in a 13×9 pan with a little water in the bottom and bake at 425° for an hour or so). Once baked, you can scrape the meat from the skin and mash by hand or process in a blender. I usually figure about 2 cups of mashed pumpkin to a pound.
Ruth Goucher Shoemaker’s recipe box – sometime in the 60s or 70s.
(4.00 out of 5)
Errata: should be 1.5 cups oil, not 1/2 cup. Caught it yesterday when we compared the online version to the faded and stained card. Will fix soon.