Pumpkin Cake I

Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 517 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 teaspoon ground allspice
• 1 cup chopped walnuts (Optional)
• 1 teaspoon ground cinnamon
• 3 eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 cup vegetable oil
• 2 ½ cups white sugar
• 1 (15 ounce) can pumpkin puree

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.

Step 2

Blend oil, beaten eggs, pumpkin and vanilla together.

Step 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.

Step 4

Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.