Pumpkin Bundt Cake
Pumpkin Bundt Cake
Pumpkin Bundt Cake
Servings 10
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 gro
Instructions
- 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.
