Farmer's Pumpkin Cake (1959)

• 
  1/2 cup shortening
• 1 cup sugar
• 1 cup brown sugar, firmly packed
• 2 eggs, beaten
• 1 cup cooked, mashed pumpkin
• 3 cups sifted cake flour
• 4 tspns baking powder
• 1/4 tspn baking soda
• 1/2 cup milk
• 1 cup chopped walnuts
• 1 tspn maple flavoring
• Harvest Moon frosting (see below)

Cream shortening and slowly add sugars, eggs, and pumpkin.

Sift together flour, baking powder, and baking soda. Add alternately with milk to creamed mixture. Fold in walnuts and maple flavoring.

Pour into 3 greased 8-inch layer cake pans. Bake in moderate oven, 350 degrees, for 30 minutes. Cool on racks. Put cake layers together with Harvest Moon frosting. Frost sides, bringing frosting slightly over top edge. Frost top.

Harvest Moon Frosting - Combine in double-boiler 3 egg whites, 1 1/2 cups brown sugar, firmly packed, dash of salt, and 6 tablespoons of water. Beat well, and place over rapidly boiling water. Cook 7 minutes, beating constantly, or until frosting will stand in peaks. 

Remove from boiling water, and add 1 teaspoon vanilla. Beat until thick enough to spread. Makes enough frosting for a 3-layer cake.

To Cook Pumpkin - Select bright-colored, unblemished pumpkins. Three pounds of raw pumpkin make 3 cups of cooked, mashed pumpkin. Cut pumpkin in half, and remove seeds and stringy portion. Cut pumpkin in small pieces, and peel. Cook, uncovered, in 1 inch of boiling, salted water for 25 to 30 minutes, or until tender. Drain and mash. Season as recipe directs.

More "Lost" Farmer's Recipes

Farmer's Pineapple Nut Cake (1972)

Farmer's Cinnamon Coffee Squares with Butter Icing (1972)

(Origin - "Farm Journal's Country Cookbook" edited by Nell B. Nichols, 1959.)