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Back Pumpkin Cake

Pumpkin Cake
Ethnic Origins:Belizean
Recipe Courtesy of:
 Mr. & Mrs. Milford Hendy
1 pumpkin
3/4 lbs brown sugar
1 lg tin evaporated milk
1 stick butter
3/4 cup flour
1 pack raisin (about 1 1 /2 cups)
1 tsp baking powder
Wash pumpkin, cut into pieces, put in a pot with water to boil until tender.
After pumpkin has boiled, take out insides with a spoon and place in a bowl.
Add butter and beat mixture.
Add sugar, flour, evaporated milk, essences, baking powder and beat well.
Grease loaf pan, spread cake in it.
Bake at 350 degrees for 30 - 40 minutes until brown.
"This is my husband's favorite dessert and it is good."

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