she died, we visited her in the hospital while she
was still being treated for this awful disease, and
she always had a smile for us. She was always
upbeat, even when in pain. When the family had
her funeral, they had us all release balloons as we
left the church, and they had her favorite music—
beach music--playing! The next holiday season,
her husband and daughter continued to make the
bread and deliver it as usual. It was so precious to
our family that they would still do that. As these
fine people were like family to us, I wanted to
include Kathy’s recipe in my collection of “From
the Family Table” series. The recipe was originally
her mother’s, Mrs. Lois Pearce, and is included in
a cookbook from their church entitled, “Trinity’s
Treasures.”
• 3 cups of sugar
• 3 eggs
• 3 cups of plain flour
• ½ tsp. of baking powder
• 1 tsp. of cinnamon
• 1 cup salad oil
• 2 cups canned pumpkin (#303 can)
• ½ tsp. of salt
• 1 tsp. of cloves
• 1 tsp. of nutmeg
• 1 tsp. of baking soda
Add oil to sugar and beat until blended, then whip
in eggs. Measure dry ingredients and sift. Stir
pumpkin into creamed mixture, then blend sifted
dry ingredients in. Pour into an ungreased tube pan
(line bottom of pan with wax paper) or spray with
Pam. Bake about 1 hour 15 min. at 350 degrees.
Cool in pan before removing.
7
DOZ Magazine | December 2019