Cakes

Pumpkin Spice Cake

So the posse leave tomorrow, and I’m a mix of emotions right now.

On one side, I’m a little bit relieved because I.need.a.break.

On the other side, I’m going to miss the little buggers.

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However, instead of being concerned about what to pack, or what time we should leave in the morning for the airport, the most pressing issue on their minds right now is what am I going to do without them for 9 days?!

The possibilities are endless…….. 

Pumpkin Spice Cake – adapted from Taste of Home

  • 1 3/4  cups granulated sugar
  • 1 cup canola oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 tsp ground ginger
  • 1/2  tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 – 15 ounce can solid-pack pumpkin
  • Confectioners’ sugar

Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.

Transfer to a heavily greased 10-in. Bundt pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners’ sugar or cream cheese icing. Yield: 12-16 servings.

 

 

 

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One thought on “Pumpkin Spice Cake

  1. I’ll have to try it because my favorite cake pretty much ever is a banana chocolate chip coffee cake that has a cinnamon walnut streusel.

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