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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This cake makes a great alternative for those of us that aren't too fond of Pumpkin Pie. Same great flavors without the sticky sweet feeling. It was given to me by a friend a few years back. Ingredients:
1 cup vegetable oil |
3 eggs |
1 (15 ounce) can pumpkin puree |
1 teaspoon vanilla |
2 1/2 cups sugar |
2 1/2 cups flour |
1 teaspoon baking soda |
1 teaspoon nutmeg |
1 teaspoon allspice |
1 teaspoon cinnamon |
1 teaspoon clove |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350°F/180°C.
2. Grease and flour one Bundt pan.
3. Mix together the oil, eggs, pumpkin puree and vanilla.
4. In a seperate bowl sift together the sugar, flour, baking soda and spices.
5. Stir flour mix into the pumpin mix, mix well and pour into the greased and floured Bundt pan.
6. Depending on your ovens temperature accuracy it should bake about 60 minutes.
7. Test with a toothpick.
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