Fall is the Season for Baking
The cooler weather makes me want to bake! I also like to eat soup and love that my husband likes to make big pots of the stuff. Here is one of my favorite pumpkin recipes.
Pumpkin Cake
2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan. (make cupcakes by reducing the baking time to 20 minutes)
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Can use applesauce–3/4 cup and reduce the oil to 1/2 cup
This cake is so moist that it doesn’t need to be frosted! I do like to spread mine with cream cheese frosting. Yummy!
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