Two of my first mentors were Jane Noland and Miriam King. They both taught courses that included a vegetable lab. Each lab dish included a vegetable- even the dessert. Pumpkin Bars were an easy favorite that called for canned pumpkin. The use of vegetable oil and baking on an ungreased jelly roll pan furthermore made the recipe fast and easily manageable in a one hour lab. The recipe results in a moist cake topped with cream cheese frosting and topped with a sprinkling of pecans. Enjoy!
Beat eggs, sugar, oil and pumpkin until light and fluffy.
Stir together flour, baking powder, cinnamon, salt and baking soda.
Add to pumpkin mixture and mix thoroughly.
Spread batter onto ungreased jelly roll pan.
Bake at 350 degrees F. for 25 to 30 minutes. Cool and frost with Cream Cheese Frosting.
Cream Cheese Frosting
Cream together 3 oz cream cheese and 1 stick of softened butter. Stir in 1 teaspoon vanilla. Add 2 cups powdered sugar a little at a time. Spread on cool cake. Sprinkle with chopped pecans if desired.
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My daughter, Carrie, called me from college one night at 11:30 pm asking what could she make with buttermilk. I told her “Nothing, throw it away!”, hung up the phone and went back to sleep. Later I asked her what she did with it–she made her favorite pound cake. Enjoy!
From According To Taste, Lufkin Service League, 1985, page 218
Course Dessert
Cuisine American
Keyword buttermilk, lemon, pound cake
Equipment
tube pan
electric mixer
Ingredients
1/2cupbuttersoftened
1cupshortening
2 1/2cupssugar
4eggs
1tablespoonlemon extract
1teaspoonbutter flavoring
1tablespoonboiling water
31/2cupsflour
1/2teaspoonbaking soda
1cupbuttermilk
1cupfinely chopped pecansopt.
Glaze:
Juice of 2 lemons
1/2cupsugar
1/2teaspoonlemon extract
Instructions
Cream together the butter, shortening and sugar. Add the eggs one at a time, mixing well after each. Add the flavorings and water to the batter. Sift the flour and baking soda together and add add to the batter alternately with the buttermilk. Add optional pecans. Blend well. Pour into a greased and floured tube pan. Bake for 1 hour 15 minutes. While still hot, brush with glaze.
Glaze: In a saucepan, over medium heat bring the lemon juice and sugar to a boil until the sugar dissolves. Remove from heat and add lemon extract.
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By special request, I am posting the recipe for Carrot Cake—or was it Italian Cream Cheese Cake??? I cant remember, so you are getting both with the recipe for icing that is used on both.
I changed my opinion of Cream Cheese Icing when I saw this recipe in Baking and Pastry Cookbook from The Culinary Institute of America. It seemed that my recipe was runny no matter how much powdered sugar was added. I realized that the large amount of cream cheese and butter made this recipe light and fluffy without a lot of sweetness from the powdered sugar. That’s when we started using this recipe at Stevens Catering.
The recipe for Carrot Cake is large, but is well worth the effort. You can always bake 2 smaller cakes and freeze one. Butavan is a commercial flavoring that is no longer being marketed. It can be substituted with 1/2 vanilla and 1/2 butter flavoring. It is a good product and used in commercial cakes. If you would like to try something similar, I have put a link below. Enjoy!
Carrie won 1st place at the Angelina Youth Fair with this recipe. She garnished it with fresh pansies!
Course Dessert
Cuisine American
Keyword cake, coconut, cream cheese, pecans
Equipment
3 9" round pans
stand mixer
Ingredients
2cupssugar
1 teaspoon baking soda
1stick margarine/ butter
1cupbuttermilk
1/2cupshortening
2cups coconut
5eggs
1cup pecanschopped
2cupsflour
1teaspoon vanilla
Cream Cheese Icing- from The Culinary Institute, Baking and Pastry Book, Page 422
28 ounce packagescream cheese
2sticksbutter
8ouncespowdered sugar
1tablespoonvanilla
Instructions
Cream sugar, butter, and shortening. Beat in egg yolks one at a time. Combine flour and soda. Add flour mixture and buttermilk alternately to creamed mixture .
In a separate bowl, beat egg whites until stiff. Fold egg whites and vanilla into batter. Stir in coconut and pecans. Bake in three layers at 350 degree F for 25 minutes.
Frost layers with Cream Cheese Icing.
Notes
Cream Cheese Icing
2- 8 ounce pkg cream cheese
1 lb. powdered sugar
2 sticks butter
1 tablespoon vanilla
1. Blend the cream cheese in an electric mixer fitted with a paddle attachment on low speed until smooth.2. Add the butter, in stages, and blend well. Add the confectioners’ sugar and blend on low speed until fully incorporated. Beat on high speed until light and fluffy, about 5 minutes. Blend in the vanilla.
2tablespoonsButavancan use half vanilla and half butter flavoring
Instructions
Maximun for a 5 qt. mixing bowl.
Beat sugar, oil and eggs until thoroughly creamed.
Measure flours, soda, salt and cinnamon and mix together. Add to wet ingredients and mix thoroughly.
Add carrots, pineapple, pecan and flavoring. Mix well.
Fill pans 1/2 full. Makes 3- 10 inch layers.
Bake at 300 degrees F for 55 minutes for small cakes and up to 1 1/2 hour for large cakes.
Cool layers and frost with Cream Cheese Icing.
Notes
This is a large recipe but well worth the effort
Note, this post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. The Carrot Cake calls for a 5 qt. mixer as shown below. Since I have burned up several mixers except the one made by Hobart, I look for Hobart Kitchen Aide Mixers at estate sales. Of course, I was using them everyday commercially. For home use this type will do fine. Thanks for your support.
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