Pumpkin cake
Ingredients:
| 3 cups | Non-whitened flour, sifted twice | |
| 2 tsp. | Baking soda | |
| 1/4 tsp. | Salt | |
| 1 tsp. | Cloves | |
| 1/2 cup | Margarine | |
| 3/4 cup | Brown sugar | |
| 2 | Eggs, beaten | |
| 2 cups | Puréed pumpkin |
Coconut topping:
| 1/4 cup | Brown sugar | |
| 5 Tbs. | Flour | |
| 1/4 tsp. | Salt | |
| 3 | Beaten egg yokes | |
| 2 cups | Milk | |
| 1 cup | Grated coconut | |
| 1/2 tsp. | Vanilla extract |
Instructions:
- Preheat oven to 325oF.
- Butter and flour a pan (9 x 5 inch). Set aside.
- In a bowl, soft dry ingrediets. Set aside.
- In another bowl, beat margarine and brown sugar until it becomes creamy. Stir in the eggs.
- Without stopping beating, stir in dry ingredients alternately with pumpkin purée.
- Spread in the pan.
- Bake for 1 hour.
- Dislodge on a rack.
Coconut topping:
- In a saucepan, mix brown sugar, flour and salt; stir in egg yokes.
- Gradually add milk. Bring to boiling, stirring.
- Remove from stove. Then and coconut and vanilla extract.
- Let it cool, stirring occasionally.
- Spread on cake.
Yield: 6 to 8 servings.
Les Cercles des Fermières du Québec. Qu'est-ce qu'on mange, Vol. 2. Les Cercles des Fermières du Québec, Bibliothèque nationale du Canada, 1993, p. 309.
