Description
Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.
Ingredients
- 1 cup vegetable oil
- 3 eggs
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 2 ½ cups white sugar
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup chopped walnuts (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
- Blend oil
- beaten eggs
- pumpkin and vanilla together.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 12