This is my father-in-law's rendition of a classic recipe. This cake is a wonderful treat on a cold autumn day. Put it in the oven and your house will be warm and smelling delicious in no time!
Serves: 12
Prep time: 20 minutes
Cooking time: 1 hour, 10 minutes
INGREDIENTS:
2 cups sifted flour
1 ½ cups sugar
3 tsp baking powder
1 tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
¾ cup canned pumpkin
½ cup salad oil
½ cup water
½ tsp cream of tarter
7 large eggs
DIRECTIONS:
Set oven at 325 degrees. Sift dry ingredients in mixing bowl. In a small bowl combine egg yolks, pumpkin, salad oil and water. Make well in center of dry ingredients and add liquid all at once. Blend until smooth. Beat egg whites until foamy-add cream of tarter-beat until stiff. Fold into pumpkin mixture or batter. Turn into ungreased 10’’ tube pan.
Set oven at 325 degrees. Sift dry ingredients in mixing bowl. In a small bowl combine egg yolks, pumpkin, salad oil and water. Make well in center of dry ingredients and add liquid all at once. Blend until smooth. Beat egg whites until foamy-add cream of tarter-beat until stiff. Fold into pumpkin mixture or batter. Turn into ungreased 10’’ tube pan.
Bake in oven 55 minutes – raise temperature to 350 degrees and bake 15 minutes longer. Remove cake from oven and invert onto cake rack at once. Let cool- loosen sides and center and turn cake into cake rack or plate.
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