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Pumpkin Cake

From a vintage recipe box found at an estate sale

As written on the card

Front

Pumpkin Cake

2 C. flour

2 C. sugar

2 tsp. B. powder

2 tsp. soda

1 tsp. cinnamon

2 C. pumpkin

1¼ C. oil

4 eggs

½ C. nuts

½ tsp. salt

1 t. vanilla

Back

Combine all ingredients thoroughly

in a large mixing bowl. Beat

well. Bake in greased & floured

9x12 pan for 1 hr at 350°

Pumpkin Cake

A one-bowl spiced pumpkin sheet cake with oil, cinnamon and nuts

Bakes 1 hour350°FOne bowl

Ingredients

  • 2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 2 cups pumpkin
  • 1¼ cups oil
  • 4 eggs
  • ½ cup nuts
  • ½ teaspoon salt
  • 1 teaspoon vanilla

Method

  1. Prepare the pan: Heat the oven to 350°F. Grease and flour a 9x12-inch pan.
  2. Mix: Combine all the ingredients thoroughly in a large mixing bowl and beat well.
  3. Bake: Bake for 1 hour at 350°F.

As written: “Soda” is baking soda and “B. powder” is baking powder. The card uses both, 2 teaspoons each.

Our suggestion (our note, not part of the card)
  • Use plain canned pumpkin purée, not pumpkin pie filling. One 15-oz can is about 1¾ cups, so you’ll need a little from a second can.
  • 9x12 pans are hard to find now. A 9x13 works fine, but start checking at about 45 minutes. It’s done when a toothpick in the center comes out clean.
  • Chopped walnuts or pecans both work. Cream cheese frosting or a dusting of powdered sugar is a nice finish.

Recognize this handwriting or recipe? We’d love to know who wrote it.