Torta de calabaza

Torta de calabaza
Torta de calabaza

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Yield: Makes 2 loaves

  • Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.

  • Ingredients

  • 3

    cups sugar

  • 1

    cup vegetable oil

  • 3

    large eggs

  • 1

    16-ounce can solid pack pumpkin

  • 3

    cups all purpose flour

  • 1

    teaspoon ground cloves

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon ground nutmeg

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon baking powder

  • 1

    cup coarsely chopped walnuts (optional)

Directions

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

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