Pumpkin Bundt Cake

Pumpkin Bundt Cake

Makes 1 – 10 inch bundt cake, 3 tin cans size 15 oz, or any other baking dish or foil pan.

Ingredients

1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
Optional 1/4-1/2 cup chopped nuts Pecans or Walnuts and a add raisins-white

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt pan, but this will work in any size pan, and can be made in a tin can.

Cream oil, beaten eggs, pumpkin and vanilla together.

Sift the flour, sugar, baking soda, ground nutmeg, ground allspice,
ground cinnamon, ground cloves and salt together.

Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan (I use Pam and then sprinkle it with sugar inside rather
then flour).

Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate ( use a spatula or butter knife and
go around the cake to help release it from the pan) and sprinkle with confectioners’ sugar (put powdered sugar in a fine strainer and tap gently).

I made a stencil out of a plastic lid from a coffee can. I cut out flowers and leaves and placed it on top of the cake before sprinkling the powdered sugar on the cake. It ca,e out really pretty. I did a heavy dusting for the flowers and leaves, then went over it again with a light dusting so it covers the entire top.

If you would rather use a Glaze, a Glaze made with 1 cup powdered sugar, 1 teaspoon flavoring – Vanilla or Pumpkin, 3 Tablespoons water, blend. Thin to consistency desired.

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