Pumpkin Cake II

Name: Pumpkin Cake II
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 2 teaspoons baking soda; 4 eggs; 710 milliliters all-purpose flour; 3 teaspoons ground cinnamon; 1 teaspoon salt; 473 milliliters solid pack pumpkin puree; 355 milliliters vegetable oil; 118 milliliters chopped walnuts; 473 milliliters white sugar

Pumpkin Cake II is a dairy free and vegetarian recipe with 10 servings. One serving contains 402 calories, 8g of protein, and 9g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up vegetable oil, baking soda, ground cinnamon, and a few other things to make it today.

Instructions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.

Ingredients you will need

Baking Powder

Cinnamon

All Purpose Flour

Salt

Pop

Equipment you will use

Oven

Frying Pan

In a large bowl, combine oil and sugar.

Ingredients you will need

Sugar

Cooking Oil

Equipment you will use

Bowl

Add eggs one at a time and mix well.

Ingredients you will need

Egg

Add the flour mixture and beat until smooth.

Ingredients you will need

All Purpose Flour

Add nuts and pumpkin and blend until smooth.

Ingredients you will need

Pumpkin

Nuts

Pour batter into greased 10 inch tube pan.

Equipment you will use

Frying Pan

Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

Ingredients you will need

Powdered Sugar