Recipe Details
Ingredients
-
1cupvegetable oil
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3eggs
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1(15 ounce) canpumpkin puree
-
1teaspoonvanilla extract
-
2 ½cupswhite sugar
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2 ½cupsall-purpose flour
-
1teaspoonbaking soda
-
1teaspoonground nutmeg
-
1teaspoonground allspice
-
1teaspoonground cinnamon
-
1teaspoonground cloves
-
¼teaspoonsalt
-
1cupchopped walnuts (Optional)
Cooking Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
-
Blend oil, beaten eggs, pumpkin and vanilla together.
-
Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
-
Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners’ sugar.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories517 | |
| % Daily Value * | |
| Total Fat 27g |
34% |
| Saturated Fat 4g |
18% |
| Cholesterol 47mg |
16% |
| Sodium 258mg |
11% |
| Total Carbohydrate 66g |
24% |
| Dietary Fiber 3g |
10% |
| Total Sugars 43g |
|
| Protein 6g |
12% |
| Vitamin C 2mg |
2% |
| Calcium 35mg |
3% |
| Iron 2mg |
13% |
| Potassium 169mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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