Perfect Pumpkin Cake 3

Pumpkin Cake Magazine Ad from the November 1, 1948 issue of Woman’s Day Magazine

With Halloween behind us now, many people start thinking about Thanksgiving and begin planning their holiday meals.  The traditional pumpkin pie is usually first and foremost on everyone’s mind when it comes to Thanksgiving dessert. But, let’s do something different… Let’s make a moist and delicious pumpkin cake, instead of the traditional pie!

The recipe below is a modern adaptation from the Pumpkin Cake recipe featured in this 1948 magazine ad. Enjoy!

Perfect Pumpkin Cake

What You Will Need:

• 1-1/4 cup Vegetable Oil
• 1 teaspoon Vanilla Extract
• 2 cups Canned Pumpkin
• 4 Eggs
• 2 cups All-Purpose Flour
• 3 teaspoons Baking Powder
• 2 teaspoons Baking Soda
• 1/4 teaspoon Salt
• 2 teaspoons Ground Cinnamon
• 1 cup Chopped Walnuts (optional)
• 12×18-inch Cake Pan
• Large Bowl

What You Do:

1. Preheat oven to 350-degrees F (175-degrees C).
2. Grease and flour a 12×18-inch cake pan.
3. Sift together the flour, baking powder, baking soda, salt, and cinnamon and set aside.
4. In a large bowl, combine sugar and oil until well mixed.
5. Blend in vanilla and pumpkin and stir together.
6. Beat in eggs, one at a time.
7. Gradually add flour mixture and blend well.
8. Stir in nuts (if desired).
9. Spread batter into prepared 12×18-inch cake pan.
10. Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Allow the cake to cool, then top with your favorite cream cheese frosting.
12. Serve on your favorite vintage china and enjoy!

Variations:

• Instead of making a sheet cake, make cup cakes instead!
• Sprinkle frosting with nutmeg or cinnamon for added flavor and flair.
• Top your cake with crushed walnuts for a more nutty flavor.

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