Getting alot of use out of my bundt cake pan although this could be baked in a 9x13 pan or even as cupcakes. Nice pumpkiny flavor topped with a powdered sugar sprinkling-not overly sweet. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients: 1 cup vegetable oil (I used canola), 3 eggs, beaten, 1 (15 ounce) can pumpkin puree, 1 teaspoon vanilla extract, 2 1/2 cups granulated sugar, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1/4 teaspoon salt, 1/4 cup chopped nuts (optional).
Instructions: Preheat oven to 350 degrees. Grease and flour a 10-inch bundt cake pan. In large mixing bowl, cream oil, beaten eggs, pumpkin and vanilla together. In another bowl, sift the flour, sugar, baking soda, nutmeg, allspice, cinnamon, cloves and salt. Add the flour mixture to the pumpkin mixture and mix just until combined. If desired, stir in nuts. Pour batter into prepared pan.
Bake at 350 degrees for 1 hour or until a toothpick inserted in the middle comes out clean. Place on wire rack to cool for 10 minutes. Invert onto serving plate and allow to cool completely. Sprinkle with confectioners' sugar.
Presented by D. Adams on allrecipes.com.
"Let's Bake a Cake!"
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