Ingredients
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2 cups all-purpose flour
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2 cups sugar
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2 teaspoons baking soda
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2-1/2 teaspoons cinnamon
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1/2 teaspoon of nutmeg
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1/4 teaspoon ginger
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1 teaspoon salt
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1 16-ounce can plain pumpkin purée (not pie filling)
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4 eggs
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1-1/4 cups vegetable oil
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1/4 cup water
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Vanilla Icing (see Note)
Instructions
- Preheat oven to 325°F. Grease and flour a Bundt pan and set it aside.
- Combine the flour, sugar, baking soda, cinnamon, nutmeg, ginger and salt in large bowl of mixer. Add the pumpkin, eggs, oil and water and blend on low speed of mixer. Increase the speed to medium and beat one minute.
- Pour into the prepared pan and bake 1 hour. Cool 20 minutes in the pan and turn out on a wire rack to cool completely. Ice with Vanilla Icing.
Notes
For Vanilla Icing, combine 1/4 cup softened butter, 1 3-ounce package softened cream cheese, 1 teaspoon vanilla extract and 1 tablespoon milk. Add 2 cups powdered sugar and beat until smooth. The icing for the pumpkin cake should be fairly thick. Spoon onto the top of the cake.
