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Page 13 · column 3 of 6 · from the scan, no model involved
into batter. Do not use paper bake cups. Pumpldn-Molasses Cake 2 1/2 cups all-purpose flour 1 1/2 cups packed brown sugar 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 3/4 cup buttermilk or sour milk 1/2 cup shortening, margarine, or butter, softened 1/2 cup canned pumpkin or mashed cooked sweet potato 1/4 cup light molasses 1 teaspoon finely shredded orange peel 2 eggs Oven 350 degrees In a bowl combine flour, brown sugar, baking powder, baking soda, cinnamon, and ginger. Add buttermilk, shortening, pumpkin or sweet potato, molasses, and orange peel. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes. Add eggs and beat 2 minutes more. Pour into a greased 13 by 9 by 2-inch baking pan. Bake in a 350 degrees oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Cool on a wire rack. Serves 12. Cream Cheese Frosting The tangy flavor of the cream cheese provides a nice accent to both cakes and cookies. 2 3-ounce packages cream cheese 1/2 cup softened margarine or butter
2 teaspoons vanilla .4 1/2 to 4 3/4 cups sifted powdered sugar In a bowl beat together cream cheese, margarine or butter, and vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency. Frosts tops and sides of two 8 or 9inch cake layers. Cover cake; store in refrigerator.
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