RFCJ RECIPE ARCHIVE
Posted by : Judy Sobel Cake, Pumpkin - pareve
Pumpkin Cake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1 1/4 cp vegetable oil 1 1/2 cups pumkin puree (canned or fresh) 4 eggs 3 cups flour 2 tsp baking powder 2 tsp baking soda 2 tsp cinnamon 1 tsp salt 3/4 cup seedless raisins 3/4 cup golden raisins 1 cup chopped walnuts or pecans Preheat oven to 350 degrees. Place sugar, oil, and pumpkin in large mixing bowl and beat well at a medium speed. Add eggs one at a time. Mix well. Sift flour , baking soda and baking powder,cinnamon and salt. Fold into batter. Stir in raisins and nuts. Pour into a 10 inch greased and floured tube pan. (I use a bundt pan successfully) Bake 1 and 1/4 hours or until done. Test with a tooth pick. Do not open oven for at least 50 minutes. Cool on rack before inverting. - - - - - - - - - - - - - - - - - - NOTES : Anything else you like can be added to batter. I sometimes add dried cranberries or cherries, bits of crystalized ginger etc. This is a moist cake that keeps well. Can be frozen.
