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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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When my Nana passed away a few years ago, I was lucky enough to receive her shoebox of recipes. Some were cut from magazines and some were handwritten. Almost all had handwritten notes on it. I am posting some that I remember. I don't actually remember this one, but my father assures me that it was one of his favorites. Ingredients:
3/4 cup cake flour, sifted |
1/2 cup sugar |
1 teaspoon baking powder |
1/4 teaspoon cinnamon |
1/8 teaspoon nutmeg |
1/8 teaspoon ground ginger |
3 tablespoons vegetable oil |
3 tablespoons milk |
1/4 cup canned pumpkin |
2 eggs, separated |
1/4 teaspoon vanilla extract |
1/8 teaspoon cream of tartar |
Directions:
1. Preheat oven to 325 degrees.
2. Sift together flour, sugar, baking powder, salt and spices into a large mixing bowl.
3. Make a well in the center and add the corn oil, milk, pumkin, egg yolks and vanilla.
4. Beat by hand until smooth.
5. In a clean medium bowl, beat egg whites and cream of tartar with an electric mixer until egg whites form straight, stiff peaks when the mixer is slowly raised.
6. Fold egg whites into pumpkin batter gently, mixing only until the whites are distributed through batter, showing small white blobs.
7. Pour into an ungreased 8x8 inch baking pan.
8. Bake at 325 degrees for 35 minutes, or until top springs back when lightly pressed with finger.
9. Cool slighly.
10. Serve warm with custard sauce or ice cream.
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