Pumpkin Cake with Vanilla Icing

Cookbook Category: Cakes & Frostings

This is a great cake in or out of pumpkin season. If you don't already have one, get yourself a Bundt cake pan. This recipe is courtesy of Texas cook Sidney Carlisle in her article about Pumpkin Desserts.

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2-1/2 teaspoons cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon ginger
1 teaspoon salt
1 16-ounce can plain pumpkin purée (not pie filling)
4 eggs
1-1/4 cups vegetable oil
1/4 cup water
Vanilla Icing (see Note)

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. Makes one pumpkin Bundt cake.