Our Recipes
Bread
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Country Woman Christmas 1998
Topping:
1/4 Cup packed brown sugar
1/4 Cup sugar
1/2 Tsp ground cinnamon
2 Tbl cold butter or margarine
1/2 Cup chopped pecans
Cake:
1/2 Cup butter or margarine, softened
1 Cup sugar
2 eggs
1 Cup (8 oz) sour cream
1/2 Cup canned or cooked pumpkin
1 Tsp vanilla
2 Cup all-purpose flour
1 Tsp baking soda
1 Tsp baking powder
1/2 Tsp pumpkin pie spice
1/4 Tsp salt
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans;
set aside.
In
a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating
well after each addition. Combine dry ingredients; add to creamed
mixture alternately with sour cream mixture. Beat on low just until
blended. Spread the batter into two greased and floured 8" round cake
pans. Sprinkle with topping. Bake at 325* for 40-50 minutes or until a
toothpick inserted near the center comes out clean. Yield 16-20
servings
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