Pumpkin Bundt Cake

Ingredients

2-1/2 cups sugar

1 cup canola oil

3 eggs

3 cups all-purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

1 tsp.ground nutmeg

1/2 tsp. salt

1/4 tsp. ground cloves

1 can (15 ounces) solid-pack pumpkin

Confectioners’ sugar

Directions

1.  In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.

2.  Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners’ sugar. Yield: 12-16 servings.

 

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