Pumpkin Spice Cake and Cinnamon-Nutmeg Ice Creme/ Ice Cream |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This is good for special occasions, only because this takes a little extra time for making the ice creme into cinnamon nutmeg ice creme. But it is good. Ingredients:
3 1/4 cups flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon allspice |
1/2 teaspoon clove |
1/2 teaspoon ginger |
1/4 teaspoon nutmeg |
1 cup butter, soft |
1 1/2 cups sugar |
3/4 cup brown sugar |
4 large eggs |
2 cups canned pumpkin |
1/2 cup buttermilk |
2 teaspoons vanilla |
1 1/2 cups nuts |
confectioners' sugar |
cinnamon-nutmeg ice creme (recipe below) |
1 quart vanilla ice cream |
1 1/2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
Directions:
1. Sift dry ingredients together.
2. In separate bowl, beat butter and sugars 3 minutes.
3. Add eggs (1 at a time) Beating well after each beat in pumkin.
4. In measuring cup and buttermilk and vannilla.
5. Into pumkin mixt.
6. beat in flour mixt in 3 additions, alternating with buttermilk.
7. Stir in nuts.
8. Pour batter into greased and floured 13x9 pan.
9. Bake 1 1/4 hours.
10. Cool 10 minutes.
11. Turn out on wire rack and dust with powder sugar.
12. Serve with a big spoonful of CINNAMON NUTMEG ICE CREME.
13. -CINNAMON-NUTMEGICE CREME-.
14. SOFTNED ICE CREME IN LARGE BOWL IN REFRIGERATOR 20 MINUTES.
15. ADD SPICES.
16. STIR.
17. REFREEZE.
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