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- Preparing Time: 1 hour and 20 minutes
- Total Time: -
- Served Person: 12
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 1/2 cups all-purpose flour
- 1 (15 ounce) can pumpkin puree
- 1 cup vegetable oil
- 2 1/2 cups white sugar
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 3 eggs
- 1 cup chopped walnuts (optional)
- Carbohydrate 66.4
- Cholesterol 46
- Fat 26.6
- Protein 6.2
- Sodium 258
- Calories 517 calories;
Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan. Blend oil, beaten eggs, pumpkin and vanilla together. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan. Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.
