Hazelnut Pumpkin Spice Cake

Recipe Ingredients

1/2 cup	99g / 3.5oz	Shortening
1 cup	198g / 7oz	Sugar
1 cup	160g / 5.6oz	Brown sugar
2		Eggs - beaten
1 cup	237ml	Pumpkin - cooked, mashed
3 cups	187g / 6.6oz	Sifted flour
4 teaspoons	20ml	Baking powder
1/4 teaspoon	1.3ml	Baking soda
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Nutmeg
1/4 teaspoon	1.3ml	Cloves
1/2 cup	118ml	Milk
1 cup	146g / 5.1oz	Roasted and chopped Oregon hazelnuts

Recipe Instructions

Cream shortening; gradually add sugars. Beat in eggs and pumpkin. Sift together dry ingredients and add alternately with milk to creamed mixture.

Fold in hazelnuts. Batter will be heavy. Pour into 3 greased and floured 8-inch layer cake pans.

Bake in 350F oven for 30 minutes. Cool 5 minutes in pans, then remove to cooling racks to cool completely.

Add roasted, chopped hazelnuts to butter icing for frosting and garnish with sliced hazelnuts.

Makes 1 8-inch layer cake.

Source:
The Best of Baking by Wolter and Teubner - Page 35

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