Pumpkin Cake G.Desserts (Cakes, Filling, and Frostings) No.004
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|Yield: 100 Portions Each Portion: 1 Piece|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 2LB 8OZ| 2.50 Qrt | 1. Cream flour and shortening in |
|Shortening, Emulsifi| 1LB 9OZ| 3.50 Cup | mixer bowl at medium speed 5 |
|ed | | | minutes. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 3LB 12OZ| 2.25 Qrt | 2. Sift together sugar, flour, |
|anulated | | | baking soda, baking powder, |
|Flour, All Purpose | 1LB 4OZ| 1.25 Qrt | cinnamon, ginger, and salt; |
|Baking Soda, Bags | 1OZ| 2.33 Tbsp| blend thoroughly. |
|--------------------|----------|----------|-----------------------------------|
|Baking Powder | 3OZ| 5.67 Tbsp| 3. Add dry ingredients & butter- |
|Cinnamon | 1OZ| 2.00 Tbsp| milk to creamed mixture. Mix |
|Ginger, Ground | | 1.00 Tbsp| at medium speed 5 minutes. |
|Salt | 2OZ| 2.67 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Buttermilk | 3LB 12OZ| 1.75 Qrt | 4. Combine pumpkin and eggs; add |
| | | | to batter; mix at medium speed |
| | | | 4 minutes. |
| | | | 5. Pour 1 gal (about 9 lb) batter |
| | | | into each greased and floured |
| | | | pan. |
| | | | 6. Bake 20 to 25 minutes or until |
| | | | done. |
| | | | 7. Cool; frost if desired. Cut 6 |
| | | | by 9. |
|--------------------|----------|----------|-----------------------------------|
|Pumpkin, Canned | 3LB 4OZ| 1.50 Qrt | |
|Eggs, Large, Brown, | 1LB 12OZ| 3.50 Cup | |
|Fresh | | | |
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NOTE: 1. In Step 3, 2 1/3 tbsp vinegar and 1 3/4qt milk may be
substituted for buttermilk.
2. Other pan sizes may be used. See Recipe Card G-G-4.