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Home > Desserts > Cakes
Pumpkin Bundt Cake
Serves: 10-12
Ingredients:
- 4 eggs
- 2 cups sugar
- 1 1/4 cups vegetable oil
- 1 can (one pound) pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves or allspice
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/2 cups walnut pieces
Preheat oven to 350 degrees F.
Grease and flour a 10-inch Bundt pan or tube pan. In a large mixing bowl,
mix theeggs with a large fork until well blended. Mix in the sugar. Add the oil in
a steady stream, mixing all the while, until the mixture is thick and
smooth. Mix in thepumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking
powder in pinches, breaking up any lumps with your fingers. Stir in
thoroughly. Stir inthe whole wheat and all-purpose flours just until blended. Stir in the
walnuts.
Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or
until a tester inserted in the center comes out clean. Cool in the pan on a
rack for 10 minutes. Invert, remove the pan, and cool on the rack for about
15 minutes more.
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