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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 25 |
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This is a delicious, moist, spongy, bouncy, delightful, light pumpkin cake that stands alone or is great with anything from a chocolate glaze, to buttercream, to cream cheese frosting. Ingredients:
4 c canned pumpkin |
6 c sugar (turbinado is the best) |
2 c canola oil |
6 eggs |
6 cups flour |
1 tsp salt |
1 tsp baking powder |
2 tsp baking soda |
2 tsp ground cinnamon (use cinnamomum cassia for best results) |
1 tsp ground cloves |
2 tsp ground nutmeg (fresh ground is better, but not necessary) |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour two 10 inch bundt pans (or use the baking spray with flour in it.....works great)
3. Blend pumpkin, sugar, oil, and eggs in large mixing bowl.
4. Into another large bowl, sift the flour, salt, baking powder, baking soda, and spices.
5. Add the dry to the wet and incorporate well, making sure to scrape the bowl, until well blended and smooth.
6. Pour the batter into the greased and floured bundt pans.
7. Bake around an hour to 1 hour and 15 minutes, until cake is 165 degrees in the middle and tests clean.
8. The top will be golden and the sides will pull away slightly.
9. The top should be firm to the touch and bounce back when gently pressed in.
10. Allow cakes to cool for 5 minutes before releasing from pans.
11. Cool completely before icing.
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