Pumpkin Pound Cake

Name: Pumpkin Pound Cake
Total time: 75 min
Yield: 12 servings
Cuisine: Indonesian
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

This Pumpkin Pound Cake Tastes Like Fall in Every Bite

⏱️ 75 min 🔪 Prep: 15 min 🔥 Cook: 60 min 📊 Medium 👁️ 15 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

12 servings

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.
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.
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.