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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a really moist rich pumpkin cake, that if baked in loaf pans instead of a 9x13 pan, makes really good sweet bread as well. When I make it as a cake, I either serve it with whipped cream, or frost it with cream cheese frosting. CREAM CHEESE FROSTING: 1/2 cup soft butter, 8oz. softened cream cheese, and enough powdered sugar to sweeten to taste, and make a good spreading consistency (maybe 2 cups?) Beat till smooth. Ingredients:
4 eggs |
1 cup salad oil |
2/3 cup water |
3 cups sugar |
3 1/3 cups flour |
1/2 teaspoon salt |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
2 cups canned pumpkin |
1 cup chopped nuts (optional) |
Directions:
1. In a large bowl, blend together the eggs, oil, water and sugar till well mixed.
2. Sift together the flour, salt, baking soda, baking powder, cinnamon and nutmeg.
3. Add the dry mixture to the above egg/oil mixture. Beat till well blended.
4. Stir in the pumpkin and the nuts.
5. Bake in a greased and floured 9x13 pan at 350 degrees about 1 hour.
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