1 1/4 c butter or shortening
1 c granualted sugar
1 can (15oz) pumpkin
puree
2 tsp baking soda
2 tsp cinnamon
1/2 tsp cloves
1 c
toasted hazelnuts, chopped*
1 c brown sugar, packed
2 eggs
3 c
flour
1 tsp salt
1 tsp nutmeg
1/2 tsp ginger
Cream butter or shortening, sugar, add eggs, and beat until light and fluffy. Add pumpkin, salt and spices. Add flour mixed with soda and mix well. Add nuts and pour into a 10" Bundt pan. Bake at 350 for 1 hour or until toothpick in center comes out clean. Frost with cream cheese frosting.
* To toast the hazelnuts, spread on a baking sheet and toast in oven at 275 for 20 minutes or until golden brown.
Monday - Saturday 11-5pm
Sunday - 11-4:30pm
We suggest visitors arrive at least 30 minutes before closing.
"To foster and encourage the interest of the general public of the importance of nuts in the diets of humans throughout history and in the evolution of the nutcracker. No other tool or collectible has shown such a wide diversity of material and design as the implements used to crack the hard shell of a nut".
Nutcracker
Museum