Pumpkin Cake #4

By carvalhohm

Ingredients

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted self rising flour (read the note below)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda

Details

Adapted from designmeacake.com

Preparation

Step 1

Preheat the oven to 300 degrees.

Using electric mixer at medium speed, combine eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour cinnamon, and baking soda. Add dry ingredients to pumpkin mixture and mix at low speed until thoroughly combined and batter is smooth. Pour batter into greased baking pan.

It fits 13x10-inch baking pan. I used 2, 8 x 3 pans.
I bake my cake at 300 but you can bake at 325.

Baking at lower temperature will give you a very moist cake. It takes longer to cook at lower temperatures. Time of cooking will change depending on the pan size too. Do not open your oven to check on cake. I rather look through oven window.

The cakes usually will start to separate from the pan when they are done. Make sure you spray pan with some Baking Spray so the cake won't stick to pan.

Usually I check my cakes when they been 50 to 60 minutes in oven. Don't leave your oven open for long period. Heat will get lost and if cake is
not done cake might fall down in center.

Once cake is out of oven, let it cool for 5 minutes. Then flip them out of pan and cover with plastic wrap while they are still warm. Seal well and place in fridge until it's completely cool down. Once cool down,
you can frost. This cake goes great with Cream Cheese Buttercream.

*Note
Self Rising flour contains Baking Powder and Salt.
If you don't have Self Rising Flour you can use All-Purpose Flour but make sure to add 1 teaspoon of salt and 2 teaspoons of Baking Powder