Pumpkin Cake

There is something about pumpkin desserts that I just love. I recently found this recipe in Mom's recipe box and knew that I had to try it. This recipe is quite basic, but don't let its simplicity fool you. The cake tastes delicious. Sometimes pumpkin desserts use other spices such as nutmeg or ginger, but this recipe just uses cinnamon. By using only cinnamon, the pumpkin and cinnamon flavors dominate.

The recipe card called for using a tube pan, but any pan can be used by adjusting the baking time. The recipe does not list a suggested frosting. A cream cheese frosting would be excellent. I just dusted the cake with powdered sugar, and the cake was delicious on its own.

Pumpkin Cake 

• 1 1/2 cup oil
• 2 cups canned pumpkin
• 2 cups sugar
• 3 cups flour
• 2 Tbsps. baking powder
• 2 tsp. baking soda
• 1 tsp. salt
• 3 1/2 tsp. cinnamon

Blend all the dry ingredients together. Then add pumpkin, eggs, and oil. Beat until blended. Pour into a greased cake pan. Bake at 325 for i hour and 15 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes. Remove the cake from the pan. Enjoy!