Pumpkin Cake

READY IN: 1hr 25mins
Recipe by Mirj2338

I got this recipe from the Jewish Recipe Archives website.

Top Review by Mary K. W.

A truly yummy cake. I also used a bundt pan and it turned out great. The cooking time was less than indicated here, but I think that's because the bundt pan is the heavy Analon and it seems to cook quicker than other bundt pans I've used. The texture is a heavy, dense cake with lots of moisture and flavor. I did leave out the raisins and nuts since no one in my family cares for those in our food. That's the only change I made and it turned out great. Definitely a keeper.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Place sugar, oil, and pumpkin in large mixing bowl and beat well at medium speed.
  3. Add eggs one at a time.
  4. Mix well.
  5. Sift flour, baking soda and baking powder, cinnamon and salt.
  6. Fold into batter.
  7. Stir in raisins and nuts.
  8. Pour into a 10- inch greased and floured tube pan.
  9. (I use a bundt pan successfully.) Bake 1 and 1/4 hours or until done.
  10. Test with a toothpick.
  11. Do not open over for at least 50 minutes.
  12. Cool on rack before inverting.
  13. NOTES: I usually use canned pumpkin, (can also use butternut squash) but occasionally I steam a real one in a pressure cooker, whirl pulp in a food processor and then measure.
  14. Anything else you like can be added to batter.
  15. I sometimes add dried cranberries or cherries, bits of crystalized ginger etc.
  16. This is a moist cake that keeps well.
  17. Can be frozen.

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