Pumpkin cake

Are we going out or are we going home for the play? There's gotta be some good snacks out there and at home. Today we're going to introduce you to a simple, convenient and delicious-fascal cake. The smelt, that's what we used to call the cornmelon, the seagull. I'm a little worried before I make it myself. It's common in the country to cook vegetables, make soup, platter, etc. It's rare to make cake with it, isn't it good or bad or not good for our people? But when it's done, I take a bite of it, and I can't stop. I can't believe it's so good! I'm sorry I didn't make it earlier. The Japanese baker Yoshino Yomi's formula, the American pound cake, tastes amazing. The cake as a whole is wet, soft and elastic, and sweet cranberry and walnuts add to the taste layer, blending with light cinnamon and very appetizing. The coarse guacamole is completely unsavory, but soft and sweet. It is even more important to mention that this is a pound cake made of salad oil instead of butter, which does not need to soften butter early, save time and the smell of greasy milk, which is delicious if you eat it directly, which can be kept for four days, which can be kept in cold or frozen for 1-2 weeks, and which can be eaten when it is unfrozen. Simple material, which requires neither special tools or moulds, nor sophisticated operating techniques, but a three-step mix and a roast. Let's do this together。