Pumpkin Cake

When I need to feed a large crowd for the holidays, sometimes I will make this festive pumpkin cake.  Can be served with whipped cream.

1 1/2 cups Sugar
1 3/4 cups cake flour
1/4 cup whole wheat flour
1/4 t. salt
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1/4 t. cardamon or ginger

mix dry ingredients together, set aside.

Cream together:  (I use a food processor)

2 eggs
2 cups cooked, steamed or canned pumpkin
1 8 oz. carton sour cream or yogurt
1. vanilla

Add to the dry ingredients.  If too stiff, add some evaporated milk until smooth.

Mix well.

Pour into 11x 13 inch cake dish.

Sprinkle with nut mixture:

1/2 cup almonds
1/2 cup brown sugar
1/8 cup butter

Bake 350 oven for 35 to 40 min.
Pour carmel sauce over the hot cake.

Sauce:
2/3 cup sugar
1/2 cup butter
2/3 evaporated milk
boil 2 min. add 1 t. vanilla



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