|
Enjoy this recipe from Fun Fall Foods.
Submitted by: Alice Dotterweich from Ringwood, NJ
4 eggs
2 c. sugar
1 c. canola oil
2 c. all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
1 t. ground ginger
1 t. nutmeg
15-oz. can pumpkin
Optional: cream cheese frosting and chopped walnuts or whipped cream and cinnamon
Lightly grease and flour a Bundt® pan or tube pan; set aside. In a large bowl, beat eggs with sugar and oil. Stir in flour, baking soda, salt and spices. Add pumpkin and mix well. Pour batter into pan. Bake at 350 degrees for 1-1/2 hours, or until cake tests done with a toothpick inserted near the center. Do not open oven door while baking. Remove from oven. Set pan on a wire rack for 15 minutes; turn out cake onto rack to finish cooling. Frost as desired and sprinkle with walnuts, or serve cake slices topped with whipped cream and dusted with cinnamon. Makes 12 servings. | |
|
|
Lightly grease and flour a Bundt® pan or tube pan; set aside. In a large bowl, beat eggs with sugar and oil. Stir in flour, baking soda, salt and spices. Add pumpkin and mix well. Pour batter into pan. Bake at 350 degrees for 1-1/2 hours, or until cake tests done with a toothpick inserted near the center. Do not open oven door while baking. Remove from oven. Set pan on a wire rack for 15 minutes; turn out cake onto rack to finish cooling. Frost as desired and sprinkle with walnuts, or serve cake slices topped with whipped cream and dusted with cinnamon. Makes 12 servings. |
|
|