Although the forecast for Charlotte is calling for temperatures in the 70s and 80s this week, according to the calendar it’s officially fall season. I consider baking with pumpkin a faux pax any time of the year other than fall and winter. So I’m going to kick off the season with some long-awaited delicious pumpkin cake. Here’s a recipe courtesy of Allrecipes.com.
Pumpkin Cake
INGREDIENTS:
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2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
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3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)
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DIRECTIONS:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. |
| 2. | In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan. |
| 3. | Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. |
This article appears in Sep 30 – Oct 7, 2008.
