sketch of Bob above the Halloween Pumpkin Cake recipe.


1 c. chopped pecans or walnuts
1/4 c. apple cider
1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
1 t. vanilla
2 c. sifted all purpose flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1 c. pumpkin puree, fresh or canned

Preheat oven to 350°. Grease and flour a (9 or 10 inch) tube pan. Combine nuts and cider and let stand. Cream the butter and gradually beat in the sugar til the mixture is fluffy. Add eggs and vanilla and mix well. Sift the flour, baking powder, baking soda and the spices. Stir in the flour mixture alternately with the pumpkin, ending with the flour. Add the cider-nut mixture. Pour the pumpkin cake batter into the prepared pan and bake for 1 hour and 15 minutes or til a cake tester inserted in the center of the cake comes out clean. Cool the cake in the pan for 30 minutes and turn out onto a cake rack to cool completely.

Option: bake the pumpkin cake in a fluted bundt pan which looks like a pumpkin. After baking, in the hole in the center of the cake, insert a banana which represents the stem. Frost the cake with orange frosting and frost the banana with green frosting.

Halloween Pumpkin Cake recipe is published in our November, 1985 Menu Minder, Issue #25.