Ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, lightly bean
- 16 ounces canned unsweetened pumpkin
- 3 1/2 cups flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2/3 cup water
Directions
Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.
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By teresaess
Mississippi Gul...
on February 23, 2013
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I just made a batch of muffins. The recipe made 36 muffins and they were fluffy and tasty. I added raisins for a little more texture. I'm tempted to make a cream cheese icing to go on them. I chose the recipe because it uses a whole can of pumpkin but recommend this recipe for the flavor!
By korik
on January 26, 2013
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I made this cake last year for Thanksgiving, and everbody liked it very much. I made extra baches and kept them in the freezer. I added 1 cup of chopped walnuts for extra crunch, and it was delicious! The cake is moist and not too sweet. If you want to make it during he year, buy extra pumpkin cans to have available.
By SKHSKH
on December 21, 2012
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Delicious!
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