Pumpkin Bundt Cake

MOIST PUMPKIN BUNDT CAKE

 

 

Ingredients:

 

2 1/2 Cups sugar

1 Cup oil

3 eggs

3 Cups flour

2 teaspoons baking soda (1 teaspoon if you live at a High Altitude like Addis)

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon cloves

2 Cups of pumpkin puree*

Powdered Sugar

 

In a large bowl, combine the sugar and the oil until blended.  Add the eggs, one at a time, beating well.  In another bowl, combine the flour, baking soda, cinnamon, nutmeg, salt and cloves.  Mix well.  Add the dry mixture to the egg mixture alternately with the pumpkin.  Mix well.  Pour the batter into a well greased bundt pan.  Bake at 350 degrees for 1 hour.  Cool for 10 minutes before removing the cake from the bundt pan.  When the cake has cooled completely, dust it with powdered sugar.

 

* I puree my own pumpkin and freeze it in 2 Cup servings.  To puree a pumpkin you buy a local pumpkin, cook it (I steam it, but you can cook it in the oven or even boil it).  Once the pumpkin is soft, you mash it up or us the mixer to puree it.  Sometimes I add a little water to help the puree process.