Pumpkin Cake
2/3 cup solid Vegetable shortening
2 1/2 cups sifted cake flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
1/2 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons ground cinnamon
or 2 teaspoons pumpkin pie spice instead of the ground cloves, ground ginger and ground cinnamon
3/4 cup milk
1 cup canned solid pack pumpkin
2 eggs, unbeaten
Measure vegetable shortening into bowl. Sift flour,
measure and sift again with baking powder, salt, sugar
and spices onto vegetable shortening. Add 1/2 cup milk and
pumpkin. Blend and beat with mixer 1 minute. Add remaining milk
and eggs. Beat 2 minutes with mixer. Scrape bowl often during
beating. Bake in two greased and floured, deep, 8-inch layer cake
pans in 375-F oven for about 35 minutes.
When cool, frost with 7-minute frosting made with brown sugar.
Soruce: A & P Dexo Shortening ad Woman’s Day magazine 11/1/1948
Seven Minute Frosting with Brown Sugar
1 1/2 cups brown sugar
2 large egg whites
6 tablespoons water
dash salt
2 teaspoons vanilla extract
Put brown sugar, egg whites, water, and salt in top of double
boiler. Put double boiler over boiling water. Beat brown sugar and
egg mixture with electric beater until frosting thickens and holds
shape when dropped from beater. Remove from heat and stir in
vanilla. Continue beating until frosting is thick enough to spread.
Enough frosting for a 2-layer cake.