Pumpkin Bundt Cake (or cakes)
From Dorothy McNett's Recipe book at www.dorothymcnett.com. Make the full recipe for a standard sized bundt pan, or divide the recipe in half to make a small cake
3 1/2 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon fine sea salt
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
4 eggs, lightly beaten
3 cups sugar
2 cups canned or freshly cooked pumpkin puree
1 cup oil
1/2 cup water
1 cup finely chopped San Benito County walnuts
Preheat oven to 350 degrees. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the dry ingredients and add the remaining ingredients. Blend well. If the pan is not a non-stick, butter and flour it well. If it is a non-stick, lightly butter it anyway. Pour the dough into the pan and bake for 1 hour and 15 minutes, or until cake springs back when touched lightly on the top, and edges are browned. Place on a cooling rack and allow to cool completely. Remove from the pan and drizzle with a powdered sugar glaze.
Recipe created 1997-09-29.
