Our Recipes

• 2 c Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 c butter
• 1 c sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 c pumpkin (cooked and mashed)
• 1/2 c sour cream
• 1 c finely chopped pecans
• 2/3 c firmly packed brown sugar
• 1 1/2 tsp pumpkin pie spice

Preheat oven to 350 degrees. Grease a 10 inch tube pan (or bundt pan) and set aside. Combine flour, baking powder, baking soda and salt; set aside. Cream the butter and sugar in separate bowl until light and fluffy. Add eggs, 1 at a time, and beat well after each. Add vanilla and blend. Add pumpkin and sour cream and blend well. Batter will have a curdled appearance. Stir in dry ingredients just until mixed.

In a separate bowl, combine pecans brown sugar and pumpkin pie spice.

Spread half the batter in prepared pan. Sprinkle with half the pecan mixture. Spread remaining batter over and sprinkle with remaining pecan mixture.

Bake in 350 degree oven for 40-45 minutes or until cake tester inserted near center comes out clean. Cool in pan 10 minutes, and remove from pan to cool completely on wire rack.