Pumpkin Cake Recipe

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Ingredients:

Serving

2 cups sugar
1 1/4 cups vegetable oil
1 1/2 cups pumpkin puree (canned or fresh )
4 eggs
3 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3/4 cup seedless raisin
3/4 cup golden raisin
1 cup chopped walnuts

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	495.84 Kcal (2076 kJ)
Calories from fat	256.6 Kcal
		% Daily Value*
Total Fat	28.51g	44%
Cholesterol	40.92mg	14%
Sodium	946.62mg	39%
Potassium	291.53mg	6%
Total Carbs	56.92g	19%
Sugars	23.91g	96%
Dietary Fiber	4.46g	18%
Protein	7.33g	15%
Vitamin C	0.8mg	1%
Iron	2.6mg	15%
Calcium	133.5mg	13%

Amount Per 100 g
Calories	367.96 Kcal (1541 kJ)
Calories from fat	190.42 Kcal
		% Daily Value*
Total Fat	21.16g	44%
Cholesterol	30.37mg	14%
Sodium	702.47mg	39%
Potassium	216.34mg	6%
Total Carbs	42.24g	19%
Sugars	17.74g	96%
Dietary Fiber	3.31g	18%
Protein	5.44g	15%
Vitamin C	0.6mg	1%
Iron	1.9mg	15%
Calcium	99.1mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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