Pumpkin Date Nut Yummy
From a vintage recipe box found at an estate sale
As written on the card
Pumpkin Date Nut Yummy
½ c chopped dates
½ c chopped nuts (walnuts)
2 T. flour
mix first 3 ingredients set aside.
¼ c butter or margerine
1 c brown sugar
½ c canned pumpkin pluss enuf water
to make ⅔ c full (about 3 T) home cooked add no water
1 t vanillia
2 eggs
½ c flour
½ t baking powder
½ t cinnamon
½ t mace
¼ t ginger
¼ t soda
Melt butter over low heat place brown sugar in mixer bowl add butter blend, add pump. ⅔ c vanillia eggs beat till well mixed. sift dry ingredients add to pump. mix. add dates & nuts bake in 9 inch cake pan or 8 in □ for 30 to 35 min. 350 degree oven.
Pumpkin Date Nut Yummy
A small, moist pumpkin cake with dates and walnuts, written out on a folded sheet of notepaper
Dates & Nuts
- ½ cup chopped dates
- ½ cup chopped walnuts
- 2 tablespoons flour
Batter
- ¼ cup butter or margarine
- 1 cup brown sugar
- ½ cup canned pumpkin plus enough water to make ⅔ cup (about 3 tablespoons water); if using home-cooked pumpkin, add no water
- 1 teaspoon vanilla
- 2 eggs
- ½ cup flour
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon mace
- ¼ teaspoon ginger
- ¼ teaspoon baking soda
Method
- Coat the dates and nuts: Toss the dates and walnuts with the 2 tablespoons of flour and set aside.
- Butter and sugar: Melt the butter over low heat. Put the brown sugar in a mixing bowl and blend in the butter.
- Add the wet ingredients: Add the pumpkin mixture (⅔ cup), vanilla and eggs, and beat until well mixed.
- Add the dry ingredients: Sift together the flour, baking powder, cinnamon, mace, ginger and soda, and add to the pumpkin mixture. Stir in the dates and nuts.
- Bake: Bake in a greased 9-inch round cake pan or 8-inch square pan at 350°F for 30 to 35 minutes.
As written: The writer drew a little square for “8 in □,” meaning an 8-inch square pan. Spellings like “margerine,” “pluss enuf” and “vanillia” are kept as written above.
Recognize this handwriting or recipe? We’d love to know who wrote it.