Saturday, November 20, 2010

Pumpkin Spice Cake

I made this cake earlier this month - wow.  It was like pumpkin pie without crust.  I don't own loaf pans, (I have no idea how and why I don't own loaf pans, but anyway...) I just dumped all the batter in my angel food cake pan.  And it turned out LOVELY.. And, I also added 1/2 cup walnuts.  This cake was super quick (10 minutes max prep time) and amazingly delicious (five stars).

Pumpkin Spice Cake

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 1 (16 ounce) can pumpkin
  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1/2 cup water

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.

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