Foto: RecipeGirl
Ingredients
- 2½ cups granulated white sugar
- 1 cup neutral oil ((vegetable, canola or avocado))
- 3 large eggs
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- One 15-ounce can unsweetened pumpkin puree
- 2 tablespoons powdered sugar
Steps
-
Preheat the oven to 350℉. Spray a 10-inch fluted tube pan or bundt pan with nonstick spray.
-
In a large bowl, use an electric mixer to combine the sugar and oil until well-blended. Add the eggs, one at a time, beating well after each addition.
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In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt and cloves; add to the egg mixture alternately with the pumpkin, beating well after each addition.
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Scrape the batter into the prepared pan. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before inverting the cake onto a wire rack. Let it cool completely. Dust the cake with powdered sugar before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| granulated white sugar | 2.5 cups | - | - |
| neutral oil | 1 cup | - | - |
| eggs | 3 large | - | - |
| all purpose flour | 3 cups | - | - |
| baking soda | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| ground cinnamon | 1 teaspoon | - | - |
| ground nutmeg | 1 teaspoon | - | - |
| salt | 0.5 teaspoon | - | - |
| ground cloves | 0.25 teaspoon | - | - |
| One 15-ounce can unsweetened pumpkin puree | - | - | - |
| powdered sugar | 2 tablespoons | Rp 8.000/100g | Rp 16.000 |
*Estimated market prices, may vary by region
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