Pumpkin Cake

Recipe by Mirj2338
READY IN: 1hr 25mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement