Pumpkin Cake
Plan Ahead Note: the butter needs to be softened to room temperature.
Ingredients
- 3 cups granulated sugar
- 1 cup unsalted butter softened
- 3 eggs
- 2 cups cannned pumpkin
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 350°
- Beat sugar and butter at medium speed with an electric mixer until creamy.
- Add eggs, pumpkin, and vanilla beating until blended.
- Combine flour through nutmeg and gradually add to pumpkin mixture, beating until well blended.
- Pour into a greased and floured 10" bunt pan.
- Bake at 350° for 1 hour and 15 minutes or until wooden pick inserted into center comes out clean. Cool for 10 minutes and then invert cake onto a wire rack and cool completely. Dust with powdered sugar.