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Pumpkin Cake

Pumpkin Cake
Pumpkin Cake requires around 45 minutes from start to finish. One serving contains 385 calories, 6g of protein, and 6g of fat. This dairy free and vegetarian recipe serves 10. Head to the store and pick up ground allspice, pumpkin puree, eggs, and a few other things to make it today.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
Equipment you will use
OvenOven
Frying PanFrying Pan
2
Cream oil, beaten eggs, pumpkin and vanilla together.
Ingredients you will need
PumpkinPumpkin
VanillaVanilla
CreamCream
EggEgg
Cooking OilCooking Oil
3
Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together.
Ingredients you will need
Ground AllspiceGround Allspice
Ground CinnamonGround Cinnamon
Ground CloveGround Clove
NutmegNutmeg
Baking SodaBaking Soda
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
4
Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts.
Ingredients you will need
PumpkinPumpkin
All Purpose FlourAll Purpose Flour
NutsNuts
5
Pour batter into the prepared pan.
Equipment you will use
Frying PanFrying Pan
6
Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean.
Equipment you will use
ToothpicksToothpicks
OvenOven
7
Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.
Ingredients you will need
Powdered SugarPowdered Sugar
Equipment you will use
Frying PanFrying Pan
DifficultyHard
Ready In45 m.
Servings10
Health Score7
Dairy FreeVegetarian
DietsDairy FreeLacto Ovo Vegetarian
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