Pumpkin Bundt Cake

Here is a great recipe for Pumpkin Bundt cake.  I've made this recipe twice in a bundt pan, once in a 9x5 loaf pan, and a couple of times in mini loaf pans.  Every single cake comes out so moist and they smell so good!  Sifted confectioners sugar or a vanilla frosting work really well with this cake.  

Pumpkin Cake II

taken from allrecipes.com

This recipe makes one 10 inch bundt cake or two 9x5 loaves

 

-Ingredients-

1 1/2 cups vegetable oil

2 cups white sugar

4 eggs

3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

3 teaspoons ground cinnamon

1 teaspoon salt

2 cups solid pack pumpkin puree

1/2 cup chopped walnuts

-Directions-

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.
2. In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.
3. Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.