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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This moist cake reminds me of fall. It is spicy and loaded with nuts and raisins. It also has bran cereal but the kids will never know it is in there. Originally from Dorothy Dean cookbook (Spokesman-Review). Ingredients:
4 eggs |
2 cups sugar |
1 cup vegetable or canola oil (or can use 1/2 cup each oil and applesauce) |
2 cups canned pumpkin |
2 cups flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 teaspoons cinnamon |
1/4 teaspoon ginger |
1/4 teaspoon allspice |
1 cup bran buds® cereal |
1 cup walnuts; chopped |
1 cup raisins |
Directions:
1. Beat eggs until light and fluffy.
2. Gradually add sugar, beating until well blended.
3. Stir in oil and pumpkin.
4. Sift together dry ingredients, stir into egg mixture.
5. Add bran buds, nuts and raisins.
6. Turn into greased and floured bundt pan.
7. Bake at 350 degrees for 60 to 70 minutes or until cake tests done.
8. Cool in pan on rack for 15 minutes.
9. Remove from pan and complete cooling on rack.
10. Sprinkle with powdered sugar if desired.
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