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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This nutty, golden cake is one of my mom's best. It's a wonderfully different use for pumpkin. With a holiday taste and beautiful look, it's bound to become a favorite with your family, too. Ruby Williams, Bogalusa, Louisiana Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
2 teaspoons pumpkin pie spice |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
4 eggs |
1 can (15 ounces) solid-pack pumpkin |
3/4 cup canola oil |
2 cups uncooked oat bran cereal |
1 cup chopped pecans |
1 cup raisins |
confectioners' sugar, optional |
Directions:
1. In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl, whisk the eggs, pumpkin and oil; stir in cereal just until moistened. Stir into dry ingredients just until moistened. Fold in pecans and raisins.
2. Pour into a greased 10-in. tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving if desired. Yield: 12-16 servings.
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