We made a tried and true pumpkin cake for D's 5th birthday. Frosting is quite important to five-year-olds, it seems, so we made a blue cream cheese frosting, but usually we make the cake with no topping, or maybe a tiny sprinkle of powdered sugar.
1) preheat oven to 350, grease two loaf pans or large baking dish (like pictured)2) in large bowl combine flour through cloves3) in medium bowl (mixer bowl) blend sugar, oil, and eggs and then stir in pumpkin4) slowly blend wet in to dry, adding water along the way5) bake at 350 for 90 minutes (for loaf pans), or about 60 for larger, more shallow pan6) cool in loaf pans for 10 minutes before removing
3 1/2 c all purpose flour
2 tsp baking soda
2 tsp salt
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp cloves
3 c white sugar
1 c oil (we used olive and was fine)
4 eggs
2/3 c water
2 c solid pack pumpkin puree (more than one 8 oz can)
1) preheat oven to 350, grease two loaf pans or large baking dish (like pictured)2) in large bowl combine flour through cloves3) in medium bowl (mixer bowl) blend sugar, oil, and eggs and then stir in pumpkin4) slowly blend wet in to dry, adding water along the way5) bake at 350 for 90 minutes (for loaf pans), or about 60 for larger, more shallow pan6) cool in loaf pans for 10 minutes before removing3 1/2 c all purpose flour
2 tsp baking soda
2 tsp salt
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp cloves
3 c white sugar
1 c oil (we used olive and was fine)
4 eggs
2/3 c water
2 c solid pack pumpkin puree (more than one 8 oz can)
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