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2 C. Flour
2 C. Sugar
4 Eggs
1 1/4 C Oil (replace with 3/4 C. Oil)
1 tsp. Salt
2 tsp. Baking Soda
1 Tbsp. Cinnamon (replace w/ 2 t. Cinnamon +1 t. Nutmeg + 1 t. Ginger + 1/2 t. Ground Cloves)
1 1/2 C. Pumpkin
1 tsp. vanilla
In a large mixing bowl combine all ingredients and mix well. Pour into a greased 9x13 pan. Bake for about 60 minutes at 350*. Frost with a cream cheese frosting. Optional, sprinkle with chopped walnuts. (I bake this in a bundt pan. While warm, drizzle with a Cream Cheese Eggnog glaze. 4 oz. softened Cream Cheese, 2 C. Powdered Sugar, 1 tsp. Vanilla, 1/4 C. + Eggnog. Mix well with a hand mixer. Add more eggnog to get to a "glaze" consistency.)
(This is my mom's famous PUMPKIN CAKE. At Thanksgiving of 2005 when we celebrated her 70th birthday, we served this yummy cake in her honor. I baked about 15 cakes and the above italics are my changes or additions. Just eliminate them if you'd like to bake it exactly as Mom would.)
2 C. Sugar
4 Eggs
1 1/4 C Oil (replace with 3/4 C. Oil)
1 tsp. Salt
2 tsp. Baking Soda
1 Tbsp. Cinnamon (replace w/ 2 t. Cinnamon +1 t. Nutmeg + 1 t. Ginger + 1/2 t. Ground Cloves)
1 1/2 C. Pumpkin
1 tsp. vanilla
In a large mixing bowl combine all ingredients and mix well. Pour into a greased 9x13 pan. Bake for about 60 minutes at 350*. Frost with a cream cheese frosting. Optional, sprinkle with chopped walnuts. (I bake this in a bundt pan. While warm, drizzle with a Cream Cheese Eggnog glaze. 4 oz. softened Cream Cheese, 2 C. Powdered Sugar, 1 tsp. Vanilla, 1/4 C. + Eggnog. Mix well with a hand mixer. Add more eggnog to get to a "glaze" consistency.)
(This is my mom's famous PUMPKIN CAKE. At Thanksgiving of 2005 when we celebrated her 70th birthday, we served this yummy cake in her honor. I baked about 15 cakes and the above italics are my changes or additions. Just eliminate them if you'd like to bake it exactly as Mom would.)
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