Tuesday, December 1, 2009
This is a great cake recipe. I have actually made this twice in the past few weeks, both for parties. Once I made it into cupcakes, inverted them and drizzled frosting over them and sprinkled them with walnuts. They looked great! The next time I just put this into a 12x18 jellyroll pan. That also worked well. This cake is very light and tender, and is great for a party because it makes a lot.
2 cups white sugar
3/4 cup vegetable oil
1/2 cup applesauce
1 tsp. vanilla extract
2 cups canned pumpkin
2 cups flour (I used whole wheat)
3 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
2-3 tsp. pumpkin pie spice
1 cup chopped walnuts - I used these for garnish
Preheat oven to 350. Grease a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In a large bowl, combine sugar, oil, and applesauce. Blend in vanilla and pumpkin. Add eggs one at a time. Gradually beat in flour mixture. Spread batter in pan.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. When it's cool, frost and sprinkle with nuts.