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Pumpkin Spice Cake with Orange Sauce

1/2 C. butter or margarine, softened
3/4 C. sugar
2 large eggs
3/4 C. mashed cooked pumpkin
1 t. vanilla extract
1 1/2 C. all-purpose flour
1 1/2 t. baking powder
1/4 t. salt
1/2 t. pumpkin pie spice
Powdered sugar
Orange Sauce (see below)
Garnish: orange rind strips

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in pumpkin and vanilla.

Combine flour and next 3 ingredients; gradually add to sugar mixture, beating at low speed until blended after each addition. Pour into a greased and floured 9-inch round cakepan.

Bake at 350� F. for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack.

Place a paper doily over cake; sift powdered sugar through a wire-mesh strainer over doily. Remove doily, and serve with Orange Sauce. Garnish, if desired.

Makes 8 servings.

Orange Sauce

1/3 C. light brown sugar
1 T. cornstarch
1 1/2 C. orange juice
1 t. lemon juice

WHISK together all ingredients in a heavy saucepan until blended. Bring mixture to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Serve warm or cool.

Makes 1 3/4 cups.


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