Pumpkin Pound Cake
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This cake is perfect for fall. As it bakes, the aroma fills the house with a spicy scent.
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 10 min. Bake: 1 hour + cooling
Ingredients:
- 2-1/2 cups sugar
- 1 cup vegetable 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
Directions:
In a large mixing 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 at 350° for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.