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Cook1 hr 28 mins
This is good for special occasions, only because this takes a little extra time for making the ice creme into cinnamon nutmeg ice creme. But it is good.
- 3 1⁄4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon nutmeg
- 1 cup butter, soft
- 1 1⁄2 cups sugar
- 3⁄4 cup brown sugar
- 4 large eggs
- 2 cups canned pumpkin
- 1⁄2 cup buttermilk
- 2 teaspoons vanilla
- 1 1⁄2 cups nuts
- confectioners' sugar
- cinnamon-nutmeg ice creme (recipe below)
CINNAMON NUTMEG ICE CREME
- 1 quart vanilla ice cream
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- Sift dry ingredients together.
- In separate bowl, beat butter and sugars 3 minutes.
- Add eggs (1 at a time) Beating well after each beat in pumkin.
- In measuring cup and buttermilk and vannilla.
- Into pumkin mixt.
- beat in flour mixt in 3 additions, alternating with buttermilk.
- Stir in nuts.
- Pour batter into greased and floured 13x9 pan.
- Bake 1 1/4 hours.
- Cool 10 minutes.
- Turn out on wire rack and dust with powder sugar.
- Serve with a big spoonful of CINNAMON NUTMEG ICE CREME.
- --------CINNAMON-NUTMEGICE CREME----------.
- SOFTNED ICE CREME IN LARGE BOWL IN REFRIGERATOR 20 MINUTES.
- ADD SPICES.
This was fairly easy to make and the results were fantastic. The cake was very moist with a good flavor. It will become a Turkey dinner companion from here on out! The ice cream was the perfect compliment. Not only that, it set my imagination free to other ice cream combinations - funny - it never occurred to me to mix my own ice cream flavors. My Dad always talked about a Marshmallow ice cream from when he was a kid - I would have loved the opportunity to try and make a suitable variation for him - were he still with us. Thank you for an excellent recipe, and some very nice memories.