Friday, October 31, 2008

Easy Pumpkin Cake

This is a delicious, freezer-friendly fall cake! This is my mother-in-law's recipe; my sister has a slightly more challenging recipe I'll post someday. We make this for my daughter's birthday (which is in October). If you'd like to ice it, cream cheese icing is ideal. If you're planning to freeze it, freeze before icing. Enjoy!

2 c. sugar
2 c. flour
1 t. salt
2 t. baking soda
3 t. cinnamon
4 eggs
1 1/4 c. oil
1 (16-oz.) can pumpkin (not pumpkin pie filling)
1 t. vanilla
3/4 c. nuts (optional)

Put all ingredients in mixer bowl. Mix well for 2 minutes. Bake in tube pan or 2 loaf pans for 1 hour at 375 degrees. Good with or without frosting (but, why pass up a chance to eat cream cheese icing? Use your favorite cream cheese icing recipe or this one.)

Makes 1 tube cake or 2 loaf cakes.


alindbergh said...

Is that 1 1/4 CUP oil?


Betsy said...

Someone asked me if the oil measurement is correct--it is!