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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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This cake recipe is so moist that everyone will love it! You can have it plain, with confectioners sugar on top or even a vanilla glaze icing. I don't put in the nuts & it tastes delicious. It makes a great dessert & I've even eaten if for breakfast! Ingredients:
3 cups pre-sifted flour |
2 teaspoons baking powder |
2 teaspoons baking soda |
1 teaspoon salt |
3 1/2 teaspoons cinnamon |
4 large eggs |
2 cups sugar |
1 1/2 cups corn oil |
1 (16 ounce) can 100% pumpkin |
1 cup walnuts, coarsley chopped (optional) |
Directions:
1. Take dry ingredients: flour,baking powder, baking soda, salt & cinnamon & sift together into a bowl & set aside.
2. In large bowl beat eggs on high separately with mixer.
3. Gradually add sugar until beaten yellow-colored.
4. Continue beating as put in corn oil. Alternate sifted dry ingredients & pumpkin by blending into the egg/sugar/oil mixture & beat on low speed.
5. Stir in nuts.
6. Pour into ungreased bundt pan & bake at pre-heated 350 degree oven for approx 1 hour (mine is done in usually 55min).
7. Place pan on wire rack & let cool completely. Empty cake out on plate & sift confectioners sugar on top. Enjoy!
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