1 cup vegetable oil
Three eggs
One (15 ounc e) can of pumpkin puree
1 teaspoon vanilla extract
2-1/2 cups white sugar
2-1/2 cups all -purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts
Directions:
Preheat oven to 350-degrees (175 degrees C). Grease one 10-inch bundt or tube pan.
Cream oil, beaten eggs and pumpkin and vanilla together. Sift the flour, sugar, baking soda, ground nutmeg,
ground allspice, and ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin
mixture and mix until just combined. If d esired, stir in some chopped nuts. Pour batter into the prepared pan.
Bake at 350-degrees (175 degrees C) for one hour or unti l a toothpick inserted in the middle comes out clean.
Let cake cool in pan for five minutes then turn out onto a plate and sprin kle with confectioners' sugar.
Recipe makes ten servings.
