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Pumpkin Bundt Cake Recipe

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This recipe for Pumpkin Bundt Cake, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Baker
Added: Sunday, September 6, 2009


2 c. granulated sugar
1 1/2 c. vegetable oil
4 eggs
2 c. cooked or canned pumpkin
3 c. all-purpose flour
1 tbsp. cinnamon
2 tsp. baking powder
2 tsp baking soda
1 tsp. ginger
1 tsp. salt
Chopped nuts, optional
Raisins, optional
Powdered sugar
Milk or lemon juice

Preheat oven to 325. Beat together first three ingredients and then beat in pumpkin. Sift dry ingredients together and gradually stir into pumpkin mixture, blending well. Fold in nuts and raisins. Pour into well greased Bundt pan and bake 1 hour. Top with glaze by combining powdered sugar with milk or lemon juice.

Personal Notes:
Personal Notes:
Serve on a plate lined with autumn leaves.




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