This is a large recipe and makes over 3 dozen muffins, which become cupcakes if you ice them. Alternately, you could make three pumpkin loaves or a very large Bundt cake. Layer Cakes are also an option.
This recipe is very forgiving, and I have made it with various flours and oils. Vintage recipes calling for salad oil are usually referring to corn oil. For the cake pictured here, I used all-purpose flour and corn oil. The cake rose higher than expected, and it was delicious. I could have made a few muffins and not filled the Bundt pan quite as full if I had wanted a flatter base.
This cake tastes better after a couple of days on the counter, so it is an excellent make-ahead recipe. I freeze the cake, in quarters or slices, on the third day.
Preheat the oven to 350 degrees F.
Combine the following wet ingredients in a stand mixer:
3 cups of granulated sugar
1 cup of salad oil (corn or canola oil)
4 beaten eggs
1 ¾ cups of pumpkin purée (I use canned pumpkin)
Mix the following dry ingredients:
3 ½ cups of all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
½ teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoons salt
2/3 cup of water
Add the dry ingredients to the wet ingredients, alternating with the water, mixing well, and ending with dry ingredients.
Pour into three buttered loaf pans or one large, buttered and floured Bundt pan and bake at 350 degrees, testing for doneness after one hour using a toothpick or cake tester.
When cooked, remove the cake from the oven and leave it to cool for fifteen minutes. A Bundt cake should be inverted at this time. If your cake rises above the pan, invert it onto a bowl-like plate, slice the top off, or let the icing drizzle onto the plate, giving the illusion of a flat bottom. The cover photo shows that the cake looks fine the way it is.
Both cupcakes and layer cakes should be baked at 375°F. Cupcakes take about 20 minutes, while layer cakes take 40 minutes. Check for doneness before time is up because bake times vary with pan-colours and ovens.
This is a Be Anything Pumpkin Bread. I love it slathered in cream cheese icing.
It is delicious covered in cheese slices.
I often cut the cake into quarters and wrap each piece in plastic wrap and foil and store it in the freezer. I love a crescent of Bundt cake on a platter of treats.
TIP: To prepare a fresh pumpkin, just half it, remove seeds, cut in wedges and peel the skin off the outside while scooping the stringy inner lining away. Next, boil the pumpkin as you would turnips or carrots. Mash the cooked pumpkin and strain any strings out. Use the pumpkin in any recipe calling for pumpkin purée. Purée freezes well. I usually use canned pumpkin for this recipe.
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