Tuesday, March 4, 2014

PUMPKIN POUND CAKE

  • 2-1/2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) 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, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
  • Transfer to a greased 10-in. fluted tube 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. 
  • Yield: 12-16 servings.
  • Note: This is an old TOH recipe.


2 comments:

blueyedangel56 said...

Do you have to use Canola oil or can u use vegetable oil??

Linda Wilson said...

You can use any quality vegetable oil.