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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Fruit Tart Crumb Bars

I thought I would post some delicious fruit bars Janie and I made last night.
I got the original recipe (called Cranberry Crumb Bars)  from my friend Robin (thank you, Robin!) and then made a few changes.  I also thought of some substitutions that would be nice if you don't have or don't want to use cranberry sauce.


Crust and Topping:

1 cup white flour (cake flour makes a softer dough)
1 cup whole wheat flour
1 1/2 cups oats, I used whole grain
1 cup sugar or less
3/4 cup butter

Mix crust ingredients together until crumbly, you may need to add a little more or less butter.
reserve 1 1/2 cup of mixture for topping and press the rest into a 9x13 glass dish.
Bake for 15 min.  350 F

Meanwhile mix filling together.

Filling:

2 cups of canned cranberry sauce  or raspberry jam (low sugar variety)

3/4 cup dried cranberries

3/4 cup orange marmalade

1/2 cup dried shredded coconut

3/4 cup crushed almonds

1/4 cup flour

Spoon over hot crust and bake another 45 min. Cut while warm to insure low crumbling and let cool in pan till firm.  Bars should be 2 1/2 inches by 1 1/2 inches aprox.  Should make about 25 bars. 

Delicious!

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