Home Made Recipes

Pumpkin Cake I

Pumpkin Cake I

Components

Unique recipe makes 1 -10 inch bundt cake Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 1 cup vegetable oil

  • three eggs

  • 1 (15 ounce) can pumpkin puree

  • 1 teaspoon vanilla extract

  • 2 half cups white sugar

  • 2 half cups all-function flour

  • 1 teaspoon baking soda

  • 1 teaspoon floor nutmeg

  • 1 teaspoon floor allspice

  • 1 teaspoon floor cinnamon

  • 1 teaspoon floor cloves

  • 1/four teaspoon salt

  • 1/2 cup chopped walnuts

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Pumpkin Cake I

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Grease one 10 inch bundt or tube pan.
  2. Cream oil, crushed eggs, pumpkin and vanilla collectively.
  3. Sift the flour, sugar, baking soda, floor nutmeg, floor allspice, floor cinnamon, floor cloves and salt collectively. Add the flour combination to the pumpkin combination and blend till simply mixed. If desired, stir in some chopped nuts. Pour batter into the ready pan.
  4. Bake at 350 levels F (one hundred seventy five levels C) for 1 hour or till a toothpick inserted within the center comes out clear. Let cake cool in pan for five minutes then end up onto a plate and sprinkle with confectioners’ sugar.

Vitamin

  • Energy
  • 485 kcal
  • 24%
  • Carbohydrates
  • sixty five.7 g
  • 21%
  • Ldl cholesterol
  • fifty three mg
  • 18%
  • Fats
  • 23.three g
  • 36%
  • Fiber
  • 2.three g
  • 9%
  • Protein
  • 5.5 g
  • eleven%
  • Sodium
  • 258 mg
  • 10%

* % Every day Values are based mostly on a 2,000 calorie food regimen.

Recipe by D Adams

“Despite the fact that pumpkin is a fall favourite, this spice cake recipe utilizing canned pumpkin puree is sweet anytime of the yr.”

Categories:   Pumpkin Cake

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