Pumpkin Cake

Pumkin Cake

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Pumpkin Cake

This cake is so easy to make. It is a nice dessert or can be eaten as a breakfast cake. You can put frosting on this cake if you like, but I don’t think that it needs it.

INGREDIENTS

3 Cups Sugar

1 Cup Olive Oil

5 Eggs

3 1/3 Cups Unbleached Flour

2 Teaspoons Baking Soda

1 ½ Teaspoons Salt

1 Teaspoon Ground Cinnamon

1 Teaspoon Ground Nutmeg

1 Teaspoon Allspice

1 Teaspoon Vanilla Extract

2/3 Cup Water

15 Ounces Pumpkin Puree

Preheat the oven to 350° F. Grease a Bundt pan or two 9x5x3 inch cake pans and set aside. In an extra large mixing bowl beat the sugar and oil with an electric mixer on medium speed. Add the eggs one at a time and beat well. Add the vanilla and set the sugar mixture aside. In another large bowl combine the flour, baking soda, salt, cinnamon, nutmeg and allspice. Alternately add the flour mixture and the water to the sugar mixture. Beat on low speed after each addition just until combined. Beat in the pumpkin and then spoon batter into the prepared pan(s). Bake for 1 hour until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan(s) and cool completely on a wire rack. Serves 8

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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