Wednesday, October 5, 2022

Mississippi Pumpkin Cake with Pecan Icing (1972)

  • 2 cups granulated sugar
  • 1 1/2 cups cooking oil
  • 1 1/2 cups canned pumpkin
  • 4 eggs, slightly beaten
  • 2 cups cake flour
  • 2 tspns baking soda
  • 4 tspns cinnamon
  • Pecan icing (see below)
Combine sugar, oil, and pumpkin. Mix well, and add eggs. Sift together cake flour, baking soda, and cinnamon. Add to mixture gradually and continue beating with an electric mixer on medium speed for 5 minutes. 

Place in three greased 9-inch layer pans and cook at 325 degrees for 25 to 30 minutes. Remove from pans and cool.

Pecan Icing
  • 8 oz cream cheese, at room temperature
  • 1 stick butter
  • 16 oz confectioners sugar
  • 1 cup chopped pecans
  • 2 tspns vanilla
Combine cream cheese and butter until smooth. Add sugar gradually. Stir until smooth. Add pecans and vanilla. Ice top and sides of cake.

More "Lost" Pumpkin Recipes
East Tennessee Pumpkin Roll (1986)
Libby's Pumpkin Pancakes (1984)

(Origin - "The Mississippi Cookbook" by the Home Economics Division of the Mississippi Cooperative Extension Service, 1972. Recipe by Kathye Coker of Carthage, MS.) 

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