Like many others, I don't really like my pumpkin cake with a lot of spices. But I do like the fragrant of cinnamon powder but not too much. So, I created this recipe to suit my personal taste. This pumpkin cake is moist and soft and totally delicious. My keeper pumpkin cake recipe thus far. Bonus is very easy to make and absolutely divine.
Ingredients:
(A)
3 eggs
1 cup canola oil (or vegetable oil)
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
(B)
2 cups white sugar
2 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tsp. baking soda
Method:
1. Preheat oven to 350'F. Spray a 10-inch bundt pan with non-stick cooking spray with flour for baking.
2. In a big mixing bowl, whisk together (A).
3. Then, add in (B) and stir together with a spatula until smooth and well blended.
4. Pour into the bundt pan and bake for one hour. Cool in pan for 10 minutes before inverted to cool completely on a wire rack. Best enjoy the next day.
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