Excellent fall or anytime cake. Dust with confectioners sugar before serving.
Pumpkin Cake II
- 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.