Friday, December 31, 2010
This one is so easy and uses simple ingredients. I also love to get rid of that extra can of pumpkin I have sitting there in my pantry after all the holiday festivities are over.
1 1/2 cups vegetable oil
2 cups white sugar
3 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups solid pack pumpkin puree
1/2 cup chopped walnuts
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a nonstick bundt pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.
2. In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased bundt pan.
3. Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.