Some recipes hold a special place in our hearts, and this is one of them. Found in an old-time church recipe book, this cake is incredibly moist and delicious. It’s a true comfort recipe from my childhood, and despite the amount of oil used, I’ve remained loyal to it over the years. Sometimes, the best recipes are the ones that bring back the sweetest memories!
Ingredients:
2 cups Cane Sugar
4 large Eggs
1 1/2 cups of cooking oil of choice
2 cups Unbleached Flour
2 tsp. Baking Soda
1 tsp. Celtic Salt
2 tsp. Ceylon Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Vanilla Extract
1 1/2 cups Pumpkin Puree
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, blend together the sugar, eggs, oil, vanilla extract, and pumpkin.
- In a medium mixing bowl, stir together the flour, baking soda, salt, cinnamon, and nutmeg.
- Pour the dry ingredients into the wet ingredients. Stir until well incorporated.
- Pour into a 9×13 baking pan.
- Bake in the preheated 350-degree oven for 30 minutes.
- Allow to cool completely.
- Frost with the Best Cream Cheese Frosting.
- Slice, serve, and Enjoy!