Cherri's Korner

Another flash back recipe from the Barb Guttormsson recipes. This one is from the November 1, 1973 with headlines saying, “Corn Supplies at 20 Year Low”.

Pumpkin Bundt Cake

• 3 cup flour
• 1 teaspoon salt
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• 4 teaspoon pumpkin pie spice
• 1/2 cup walnuts
• 4 eggs, well beaten
• 2 cups sugar
• 1 1/2 cups salad oil
• 2 cups canned pumpkin

1) Combine first 5 ingredients, add nuts.

2) In another bowl combine eggs, sugar, oil, pumpkin. Beat until blended and light.

3) Add flour mixture slowly.

4) Pour into lightly greased bundt pan and bake at 325° for 1 hour and 15 minutes. Let cool 10 minutes before removing from pan.

5) Pour the following topping over cake while warm.

Topping

• 1 cup powdered sugar
• 1 tablespoon butter
• 3 tablespoons orange juice concentrate
• Mix in sauce pan and pour over cake.