This is a really moist rich pumpkin cake, that if baked in loaf pans instead of a 9x13 pan, makes really good sweet bread as well. When I make it as a cake, I either serve it with whipped cream, or frost it with cream cheese frosting. CREAM CHEESE FROSTING: 1/2 cup soft butter, 8oz. softened cream cheese, and enough powdered sugar to sweeten to taste, and make a good spreading consistency (maybe 2 cups?) Beat till smooth.

Ingredients

eggs↗4
cup salad oil↗1 cup
cup water↗2⁄3 cup
cups sugar↗3 cups
cups flour↗3 1⁄3 cups
teaspoon salt↗1⁄2 teaspoon
teaspoons baking soda↗2 teaspoons
teaspoon baking powder↗1 teaspoon
teaspoon cinnamon↗1 teaspoon
teaspoon nutmeg↗1 teaspoon
cups canned pumpkin↗2 cups
cup chopped nuts (optional)1 cup

Step-by-step instructions

1
In a large bowl, blend together the eggs, oil, water and sugar till well mixed.
2
Sift together the flour, salt, baking soda, baking powder, cinnamon and nutmeg.
3
Add the dry mixture to the above egg/oil mixture. Beat till well blended.
4
Stir in the pumpkin and the nuts.
5
Bake in a greased and floured 9x13 pan at 350 degrees about 1 hour.

Source: food.com

Original recipe ↗

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