This fall my grandma shared some of her pie pumpkins with me. She told me how to bake them in the oven and puree them to put in the freezer, for baking at a later date. It was pretty easy and now I have a freezer full of pumpkin. So...pumpkin cake it is!
- 4 eggs
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 1 (15 oz) can pumpkin (2 cups)
- 2 cups flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
In a bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15 x 10 inch baking pan. Bake at 350 for 20-25 minutes. Cool completely. Ice with cream cheese icing.
No comments:
Post a Comment