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Pumpkin Cake II
Serves/Yields: 1 tube cake. (14 servings) Prep. Time: Cook Time: Category: Coffee Cakes, Pound Cakes, Spice Cakes, Christmas Cakes, Thanksgiving Cakes, Cakes with Nuts Difficulty: easy

Excellent fall or anytime cake. Dust with confectioners sugar before serving.

1 1/2 cups vegetable oil 2 cups white sugar 4 eggs 3 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 3 teaspoons ground cinnamon 1 teaspoon salt 2 cups solid pack pumpkin puree 1/2 cup chopped walnuts

1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside. 2 In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan. 3 Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.
Source: Jennifer
Contributed by: on Monday, April 26. 2004 at 15:47:57

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