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Title: Hazelnut Pumpkin Spice Cake
Categories: Cake
Yield: 1 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.
Yield: 1 8-inch layer cake.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
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