MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pumpkin Upside-Down Cake
Categories: Cakes
Yield: 1 Cake

MMMMM-----------------------PUMPKIN LAYER----------------------------
2 Eggs; slightly beaten
1 c Milk
1/2 c Sugar
1/2 ts Cloves
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ginger
1/2 c Dates; cut fine
1 c Pumpkin

MMMMM------------------------CAKE BATTER-----------------------------
1/2 c Butter
1 c Sugar
2 Eggs; beaten
1 3/4 c Flour
1 3/4 ts Baking powder
1/2 c Milk
1/2 ts Salt
1 ts Vanilla

Start by mixing all the pumpkin layer ingredients together
thoroughly. Set aside.

For the cake batter, cream the butter and sugar together until light
and fluffy.

Add the beaten eggs and mix well.

Sift the flour with the salt and baking powder, then gradually add it
to the butter mixture, alternating with the milk.

Stir in the vanilla and beat the batter until smooth.

Pour the pumpkin mixture into a greased cake pan, spreading it evenly
across the bottom.

Carefully spread the cake batter over the pumpkin layer.

Bake in a moderate oven (350?F) for 30 minutes.

Once baked, remove the cake from the oven and immediately tip it
upside down onto a cooling rack.

Let it cool slightly before serving.

Recipe by Miss Evelyn Heinlein of Rochester, NY

Posted by: MummyChunk <mummycullen@gmail-dot-com.no-spam.invalid>

Recipe FROM: Democrat and Chronicle Sunday Magazine, Oct 26, 1941

Recipe FROM: <news:itadnQO83LdUUFz6nZ2dnZfqnPednZ2d@giganews.com>,
<news:rec.food.cooking/1557864>

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