Spicy Autumn Pawpaw Cake
From grockle 15 years agoIngredients
- 2 sticks (1 cup) butter shopping list
- 1 cup granulated sugar shopping list
- 3/4 cup firmly packed brown sugar shopping list
- 2 eggs shopping list
- 1 teaspoon vanilla shopping list
- 3 cups flour (I used 2 of white, 1 of whole wheat) shopping list
- 1 teaspoon salt (skipped it - tasted great anyway) shopping list
- 1 1/2 teaspoons baking soda shopping list
- 1/4 teaspoon ground cloves shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 1 teaspoon ground nutmeg shopping list
- 2 teaspoons ground allspice or spicebush berries (another indigenous ingredient) shopping list
- 3 cups pawpaw pulp shopping list
- 1/4 cup freshly squeezed lemon juice shopping list
- 3/4 cup chopped walnuts shopping list
- 1/2 cup sunflower seeds shopping list
- 1 cup raisins shopping list
How to make it
- Heat oven to 350. Butter a 13x9- inch or two 8-inch round cake pans.
- In a large bowl, beat softened butter for 30 seconds with a mixer.
- Gradually add the sugars.
- Mix 3 minutes.
- Add eggs and blend for a few more minutes, until the mixture lightens slightly in color.
- Into a separate bowl, sift together the flour, salt and soda.
- Mix in the spices. In a third bowl, stir together the pawpaw pulp and lemon juice.
- Alternate mixing the dry and wet ingredients into the butter mixture.
- Start and end with the dry ingredients.
- Stir in the nuts and raisins.
- Spread evenly into pan(s).
- Bake round pans 25 minutes, a rectangular pan, 40-45 minutes.
- Try with Pawpaw Cream Cheese Frosting
People Who Like This Dish 3
- choclytcandy Dallas, Dallas
- jeffsgirl Medford, OR
- grockle Swansea, IL
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