Preparation:
Cream brown sugar and shortening. Add egg yolks, beating well. Mix
flour, salt, butter, baking powder, baking soda, cinnamon, nutmeg and
ginger together and beat in alternately with pumpkin and milk. Fold in
dates and nuts. Beat egg whites until they hold stiff peaks and gently
fold into batter. Put mixture into a welloiled or buttered 6cup mold
or souffle dish. Place a small trivet in a crockpot large enouhg for
the souffle dish and add about 1/23/4 inch of water to the crock pot.
If you don't have a trivet, make uniform balls or a rign from aluminum
foil, just thick enough to keep the souffle dish out of the water. Cut
a round of wax paper to fit the top of the souffle dish and lightly
grease it so batter will not stick as it rises, then wrap well with
aluminum foil. Put in crockpot and cook on cook on low 45 hour |
