MRS. RAYMOND SCHENK’S PUMPKIN CAKE (for twelve)
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3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups sugar
1-1/4 cups peanut, vegetable or corn oil
1-1/2 cups pumpkin puree, homemade or store bought
4 large eggs
½ cup raisins
½ cup golden raisins
1 cup chopped walnuts or pecans
1.Heat the oven to 350*. Grease a 10 inch tube or Bundt pan. Sift together the flour, baking powder, baking soda, cinnamon and salt.
2. Place the sugar, oil, and pumpkin puree in a mixer fitted with a paddle (or mix in a large bowl with a hand mixer) and beat well on medium speed. Add the eggs one at a time, beating after each addition. Sift and fold the dry ingredients into the batter. Stir in the raisins and nuts.
3. Pour into the prepared pan. Bake until a cake tester inserted into the center comes out clean; start checking the cake after one hour. Let cool slightly in the pan before turning out onto a rack to cool completely. (If using a dark-coated, nonstick Bundt pan, turn your oven down 10 degrees and start checking the cake for doneness after 50 minutes. It will take less time to cook.)
from Amanda Hesser, The Essential New York Times Cookbook
I just bought NYTimes new cook book which mentions the Schenk pumpkin cake put I can’t find the recipe. Can you give me the page #. Also can you make the cake in a different pan than a tube or Bundt? Thanks
The recipe is on pages 760 to 761 of The Essential New York Times Cookbook by Amanda Hesser. There is an older New York Times Cookbook by Craig Claiborne. Maybe that’s the one you bought? I’ve only made the cake in a bundt pan, but I see no reason why you shouldn’t try another type of pan….
Good luck!
I have been making this cake for over 30 years and it is always a big hit. Sometimes I will add some chocolate chips and sometimes I will put an icing on it, but not necessary. Enjoy!