Pumpkin Sheet Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
sugar
|
|
| 1 | can |
pumpkin
|
*
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
cloves
|
|
| ½ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
sugar
|
|
| 1 | can |
pumpkin
|
*
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
cloves
|
|
| 2.5 | ml |
nutmeg
|
|
Directions
Combine ingredients together to make a cake batter.
Once thoroughly mixed, put into a cakepan and bake in a preheated oven for about 1 hour.
Once done, let cool and sprinkle nutmeg on the cake.
