Mom's Pumpkin Cake
Pumpkin Cake recipe
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 2 | cups |
sugar
|
|
| 2 | cups |
pumpkin
cooked |
|
| 1 | cup |
vegetable oil
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | cup |
nuts
or raisins, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 473 | ml |
sugar
|
|
| 473 | ml |
pumpkin
cooked |
|
| 237 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
cinnamon
|
|
| 237 | ml |
nuts
or raisins, optional |
|
Directions
In the food processor, combine the eggs an sugar until smooth.
Add the flour, baking powder, baking soda, salt, cinnamon and raisins or nuts if using.
Stir in the cooked and mashed pumpkin.
Turn the batter into two round cake molds, greased and lightly floured.
Bake in a preheated oven at 350℉ (180℃). for 40 minutes.
Unmold and stack the cakes, and ice with an orange - tinted frosting if desired.
The cake tastes delicious on its own.
