Hazelnut Pumpkin Spice Cake

1/2 c Shortening
1 c Sugar
1 c Brown sugar
2 Eggs; beaten
1 c Cooked, mashed pumpkin
3 c Sifted flour
4 ts Baking powder
1/4 ts Baking soda
1 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/2 c Milk
1 c Roasted & chopped hazelnuts (Oregon hazelnuts)

Cream shortening; gradually add sugars. Beat in eggs and pumpkin. Sift together dry ingredients and add alternately with milk to creamed mixture. Fold in hazelnuts. Batter will be heavy. Pour into 3 greased and floured 8-inch layer cake pans. Bake in 350 oven for 30 minutes. Cool 5 minutes in pans, then remove to cooling racks to cool completely. Add roasted, chopped hazelnuts to butter icing for frosting and garnish with sliced hazelnuts.

Hazelnut Pumpkin Spice Cake printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.