Recipe of the Week | Pumpkin cake and bread

Wednesday, October 27, 2010

Pumpkin Cake

From kitchen of Louise Easley Beard, Pea Ridge

1 box yellow cake mix, reserve 1 c.

1/4 lb. margarine

1 egg

Combine and press into a 13- by 9- by 2-inch pan.

Filling:

1 lg. can pumpkin

3 eggs

1/2 c. brown sugar

1/2 c. white sugar

2/3 c. milk

1 tsp. cinnamon

Combine and pour over first layer.

Topping:

1 c. cake mix

1/4 - 1/2 c. flour

1/2 c. chopped nuts

1 tsp. cinnamon

1/2 stick margarine

1/4 c. white sugar

1/2 c. brown sugar Mix and crumble over filling. Bake for 55 to 65 minutes at 350°.

***

Pumpkin Bread

From kitchen of Anita Doss, Rogers

3 1/2 c. flour

3 c. sugar

4 eggs

3/4 c. oil

3/4 c. water

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. ground cloves

1 can pumpkin

1 tsp. salt

2 tsp. soda

1 tsp. baking powder

2 c. raisins, optional

Mix all ingredients together well. Pour into two greased and floured loaf pans. Bake for one hour at 350° or until toothpick comes out clean.

Subscribers -The Times would like to share your recipes. Recipes may be dropped off at the office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].

Opinion, Pages 4 on 10/27/2010