Pumpkin Cake

Pumpkin Cake created by Mary K. W.

I got this recipe from the Jewish Recipe Archives website.

Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350 degrees.
  • Place sugar, oil, and pumpkin in large mixing bowl and beat well at medium speed.
  • Add eggs one at a time.
  • Mix well.
  • Sift flour, baking soda and baking powder, cinnamon and salt.
  • Fold into batter.
  • Stir in raisins and nuts.
  • Pour into a 10- inch greased and floured tube pan.
  • (I use a bundt pan successfully.) Bake 1 and 1/4 hours or until done.
  • Test with a toothpick.
  • Do not open over for at least 50 minutes.
  • Cool on rack before inverting.
  • 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.
  • Anything else you like can be added to batter.
  • I sometimes add dried cranberries or cherries, bits of crystalized ginger etc.
  • This is a moist cake that keeps well.
  • Can be frozen.
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RECIPE MADE WITH LOVE BY

@Mirj2338
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@Mirj2338
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"I got this recipe from the Jewish Recipe Archives website."

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  1. young n fun
    The flavor if this cake was very good and pumpkiny. Not as moist as I would have hoped and expected, but the flavor made up to it. Instead of raisins, I added craisins (sweetened dried cranberries). It was very yummy. Thanks!
  2. sbera007
    In order to make it a little healthier, I substituted apple sauce for most of the vegetable oil (still included 1 tbs of oil). I used sweetened apple sauce , so I cut down the sugar to 1.5 cups. I also used half whole wheat flour and half all purpose flour. It turned out beautifully. We couldn't even wait for it to cool before we sampled it.
  3. sbera007
    In order to make it a little healthier, I substituted apple sauce for most of the vegetable oil (still included 1 tbs of oil). I used sweetened apple sauce , so I cut down the sugar to 1.5 cups. I also used half whole wheat flour and half all purpose flour. It turned out beautifully. We couldn't even wait for it to cool before we sampled it.
  4. Mary K. W.
    Pumpkin Cake Created by Mary K. W.
  5. 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.
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