I love the fall, even more so, I love cooking fall foods! I made this cake this past weekend. It is the perfect treat for a sweet but, not too sweet, treat or to have with morning coffee. The only thing I did different from this recipe was to add more spice to my taste and I did not dust it with powered sugar. I love extra spice in my pumpkin and sweet potato dishes that way they are not bland. Try it out and see what you think.
Ingredients
- 2-1/2 cups sugar
- 1 cup canola oil
- 3 large eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 can (15 ounces) pumpkin
- Confectioners' sugar
Directions
- 1. Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
- 2. Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.