Name: Pumpkin Cake
Yield: 4 servings
Ingredients: 15oz/2C pumpkin (if using real pumpkin/squash, make sure it is drained well, and puree it in the blender or food processor before you use it); 2C white sugar; 1C vegetable oil (we used half melted butter, and liked the result); 1 tsp vanilla; 4 eggs; 2C flour (we used cake flour, but regular will do); 2 tsp baking soda; 1/2 tsp salt; 1-2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves

Servings: 4 persons

15oz/2C pumpkin (if using real pumpkin/squash, make sure it is drained well, and puree it in the blender or food processor before you use it)
2C white sugar
1C vegetable oil (we used half melted butter, and liked the result)
1 tsp vanilla
4 eggs
2C flour (we used cake flour, but regular will do)
2 tsp baking soda
1/2 tsp salt
1-2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

1
Preheat oven to 350*
2
1) Beat the pumpkin, sugar, vanilla, and oil/butter in the mixer on high.
3
2)Add eggs, and mix well.
4
3)In a separate bowl, mix the dry ingredients.
5
4)Add the dry ingredients to the pumpkin mixture a little at a time, and beat until well blended.
6
5)Pour batter into a greased cake pan (10x15 for a thin/sheet cake, 9x13 for a thicker one)
7
6) Bake at 350 for 35 minutes (25-30 for a sheet cake), or until a knife comes out clean.
8
We love pumpkin cake with cream cheese frosting, but this one is also good just plain, or with buttercream/decorators' frosting.
9
We thought later we might like to try a dash of ground ginger in this as well.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Cake

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