MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Pumpkin Upside-Down Cake Categories: Cakes Yield: 1 Cake MMMMM-----------------------PUMPKIN LAYER---------------------------- 2 Eggs; slightly beaten 1 c Milk 1/2 c Sugar 1/2 ts Cloves 1/2 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Ginger 1/2 c Dates; cut fine 1 c Pumpkin MMMMM------------------------CAKE BATTER----------------------------- 1/2 c Butter 1 c Sugar 2 Eggs; beaten 1 3/4 c Flour 1 3/4 ts Baking powder 1/2 c Milk 1/2 ts Salt 1 ts Vanilla Start by mixing all the pumpkin layer ingredients together thoroughly. Set aside. For the cake batter, cream the butter and sugar together until light and fluffy. Add the beaten eggs and mix well. Sift the flour with the salt and baking powder, then gradually add it to the butter mixture, alternating with the milk. Stir in the vanilla and beat the batter until smooth. Pour the pumpkin mixture into a greased cake pan, spreading it evenly across the bottom. Carefully spread the cake batter over the pumpkin layer. Bake in a moderate oven (350°F) for 30 minutes. Once baked, remove the cake from the oven and immediately tip it upside down onto a cooling rack. Let it cool slightly before serving. Recipe by Miss Evelyn Heinlein of Rochester, NY Posted by: MummyChunk Recipe FROM: Democrat and Chronicle Sunday Magazine, Oct 26, 1941 Recipe FROM: , MMMMM