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* Exported from MasterCook *

Pumpkin Cake

Recipe By :© 2004 by Prentice-Hall, Inc.
Serving Size : 48 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces of eggs (about 12 total)
42 ounces of granulated sugar
1 quart of vegetable oil
42 ounces of all-purpose flour
2 tablespoons of baking powder
2 tablespoons of baking soda
1 tablespoon of salt
3 tablespoons of ground cinnamon
3 pounds of canned pumpkin

Beat eggs on medium speed until blended. Add sugar to eggs gradually, beating on high speed until thick and lemon colored. Add oil very slowly on low speed.

Combine dry ingredients in a separate bowl. On low speed, add pumpkin alternately with dry ingredients, beginning and ending with dry ingredients.

Scale batter into three ungreased 10-inch tube pans, 3 lb 12 oz per pan. Bake at 350°F. for 60-70 minutes. When cool, remove pans and drizzle with Powdered Sugar Glaze (p. 196).

Yield:
"3 cakes"
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Per Serving (excluding unknown items): 373 Calories; 20g Fat (46.4% calories from fat); 4g Protein; 47g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 366mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

Nutr. Assoc. : 3235 0 0 0 0 0 0 0 0

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