Pumpkin Cake
If you’re in the mood for fancy, top cake with buttercream frosting or vanilla glaze.
Pumpkin Cake
Ingredients
16 oz pumpkin puree
2 eggs
½ cup vegetable oil
1/3 cup water
1 cup sugar
½ cup brown sugar
1 tsp cinnamon
½ tsp ginger
1/8 tsp allspice
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup all-purpose flour
1 cup self-rising flour
½ cup pecan pieces
Directions
1. Preheat oven to 350 degrees.
2. In a large bowl combine pumpkin puree, eggs, oil, water and both sugars.
3. Beat in cinnamon, ginger and allspice.
4. Add baking soda, powder and salt to bowl, mix well.
5. Incorporate flours to form a thick batter. Stir in pecans.
6. Grease an extra-large springboard pan. Pour batter into pan.
7. Cook for 40-45 minutes, or until center is well set.
8. Remove from oven. Allow to cool completely before removing pan.
Pumpkin Cake
Ingredients
16 oz pumpkin puree
2 eggs
½ cup vegetable oil
1/3 cup water
1 cup sugar
½ cup brown sugar
1 tsp cinnamon
½ tsp ginger
1/8 tsp allspice
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup all-purpose flour
1 cup self-rising flour
½ cup pecan pieces
Directions
1. Preheat oven to 350 degrees.
2. In a large bowl combine pumpkin puree, eggs, oil, water and both sugars.
3. Beat in cinnamon, ginger and allspice.
4. Add baking soda, powder and salt to bowl, mix well.
5. Incorporate flours to form a thick batter. Stir in pecans.
6. Grease an extra-large springboard pan. Pour batter into pan.
7. Cook for 40-45 minutes, or until center is well set.
8. Remove from oven. Allow to cool completely before removing pan.
