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    You are in: Home / Thanksgiving / Pumpkin Cake Recipe
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    Pumpkin Cake

    Pumpkin Cake. Photo by Mary K. W.

    1/1 Photo of Pumpkin Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    10 mins

    1 hr 15 mins

    Mirj's Note:

    I got this recipe from the Jewish Recipe Archives website.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Place sugar, oil, and pumpkin in large mixing bowl and beat well at medium speed.
    3. 3
      Add eggs one at a time.
    4. 4
      Mix well.
    5. 5
      Sift flour, baking soda and baking powder, cinnamon and salt.
    6. 6
      Fold into batter.
    7. 7
      Stir in raisins and nuts.
    8. 8
      Pour into a 10- inch greased and floured tube pan.
    9. 9
      (I use a bundt pan successfully.) Bake 1 and 1/4 hours or until done.
    10. 10
      Test with a toothpick.
    11. 11
      Do not open over for at least 50 minutes.
    12. 12
      Cool on rack before inverting.
    13. 13
      NOTES: I usually use canned pumpkin, (can also use butternut squash) but occasionally I steam a real one in a pressure cooker, whirl pulp in a food processor and then measure.
    14. 14
      Anything else you like can be added to batter.
    15. 15
      I sometimes add dried cranberries or cherries, bits of crystalized ginger etc.
    16. 16
      This is a moist cake that keeps well.
    17. 17
      Can be frozen.

    Ratings & Reviews:

    • on March 05, 2007


      A truly yummy cake. I also used a bundt pan and it turned out great. The cooking time was less than indicated here, but I think that's because the bundt pan is the heavy Analon and it seems to cook quicker than other bundt pans I've used. The texture is a heavy, dense cake with lots of moisture and flavor. I did leave out the raisins and nuts since no one in my family cares for those in our food. That's the only change I made and it turned out great. Definitely a keeper.

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    • on February 18, 2009


      The flavor if this cake was very good and pumpkiny. Not as moist as I would have hoped and expected, but the flavor made up to it. Instead of raisins, I added craisins (sweetened dried cranberries). It was very yummy. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2008


      In order to make it a little healthier, I substituted apple sauce for most of the vegetable oil (still included 1 tbs of oil). I used sweetened apple sauce , so I cut down the sugar to 1.5 cups. I also used half whole wheat flour and half all purpose flour. It turned out beautifully. We couldn't even wait for it to cool before we sampled it.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Cake

    Serving Size: 1 (111 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 443.5
    Calories from Fat 210
    Total Fat 23.3 g
    Saturated Fat 3.1 g
    Cholesterol 52.8 mg
    Sodium 367.9 mg
    Total Carbohydrate 55.8 g
    Dietary Fiber 1.8 g
    Sugars 33.5 g
    Protein 5.6 g

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