pumpkin cake

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Servs: 16  

"This recipe is good anytime of the year. Originally submitted to CakeRecipe.com."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 teaspoon vanilla extract 1 teaspoon vanilla extract
•   1/4 teaspoon salt 1/4 teaspoon salt
•   1 (15 ounce) can pumpkin puree 1 (15 ounce) can pumpkin puree
•   1 teaspoon ground cloves 1 teaspoon ground cloves
•   1 teaspoon ground allspice 1 teaspoon ground allspice
•   1/4 cup chopped nuts 1/4 cup chopped nuts
•   1 cup vegetable oil 1 cup vegetable oil
•   1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
•   2 1/2 cups all-purpose flour 2 1/2 cups all-purpose flour
•   3 eggs 3 eggs
•   1 teaspoon baking soda 1 teaspoon baking soda
•   1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
•   2 1/2 cups white sugar 2 1/2 cups white sugar

Instructions

1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
   2. Cream oil, beaten eggs, pumpkin and vanilla together.
   3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
   4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.

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