grandma’s pumpkin cake

I have wonderful memories of visiting my grandmothers during holidays and special occasions. Most of the time, they were in the kitchen making something delicious for us to eat. My grandma Blanche is now in a nursing home and a week or so ago my mom gifted her recipe box to me. She knew I’d be so excited to go through it and see what I could make. I also have my great grandma Lear’s recipe box, so be prepared to see some of Grandma’s old fashioned cooking up in here on a regular basis! I love looking through the handwriting, it makes me feel like I’m right there in the kitchen with these wonderful women.

In going through my Grandma Blanche’s box (which happened to be all sweets) she had 3 or 4 caramel frosting recipes. Then I came across a Pumpkin Cake recipe that called for the caramel frosting so while we were snowed in the house last week I figured there was no time like the present to give one of her recipes a try.

photo 1 Because we were snowed in, I was lucky to have everything I needed, minus the cake flour. I didn’t have any cornstarch to make my all purpose flour into cake flour, so I just went with it. I’m sure with cake flour it would be a little bit fluffier, but seriously…just look at that cake. I think we’re good even though we used AP flour. Without further ado, here’s Grandma Blanche’s Pumpkin Cake with Caramel Frosting.

photo 2 photo 3

Here it is in text format in case you want to cut/paste/print too.

Pumpkin Cake:
2c sifted cake flour (I had to use all-purpose)
3t baking powder
1/4t salt
1/4t cloves
1/4t nutmeg
1 1/2t cinnamon
1/2c shortening (butter)
1c sugar
2 eggs, beaten
2/3c pumpkin
1/2c milk

1. sift flour, baking powder, salt and spices.
2. cream shortening, add sugar and cream thoroughly. add eggs and pumpkin.
3. add flour to the wet ingredients, alternating with milk.
bake at 350 for 35 minutes.

Caramel Frosting:
1 1/3c brown sugar
1/4t salt
8T milk
1t vanilla
3T butter
3c confectioner’s sugar (sifted)

1. combine brown sugar, salt, and milk. put in a sauce pan and bring it to a boil. cook slowly for 5 minutes or until slightly thickened.
2. remove from sauce pan, add butter and vanilla
3. cool slightly
4. add confectioner’s sugar and beat until smooth

Enjoy the sugary, spicy deliciousness!

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