2 c Flour, cake; sifted 1/2 c Water
1 1/2 c Sugar 3/4 c Pumpkin; canned or thick,
3 ts Baking powder -mashed cooked fresh pumpkin
1 ts Salt 1/2 ts Cream of tartar
1 ts Cinnamon, ground 1 c Egg whites; about 8
1/2 ts Cloves, ground Icing, orange-colored
1/2 ts Nutmeg, ground Cream, whipped
1/2 c Oil, salad Cherries
8 Egg yolks Ginger, candies
Combine dry ingredients in mixing bowl; make a well in center. Add in
order; salad oil, egg yolks, water, pumpkin. Beat until satin
smooth. Add cream of tartar to egg whites; beat to very stiff peaks.
Pour egg yolk batter in thin stream over entire surface of whites,
gently folding to blend. Bake in ungreased 10″ tube pan at 325
degrees for 55 minutes; then increase heat to 350 degrees and bake
for 10 minutes. Invert on rack; remove when cool. Frost with an
orange-colored icing and decorate with flowers of whipped cream,
cherries, and candies ginger.
SOURCE: Southern Living Magazine, November 197s. Typos by Nancy
Coleman.
Yields
1 tube cake
