A good, solid cake, perfect for breakfast or tea.
3 cups sifted cake flour (sifted, then measured)
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
2 cups sugar
1 cup canola oil or vegetable oil
4 large eggs
1 15-ounce can pure pumpkin
1 teaspoon vanilla extract
(Grated peel of 1 orange or 1 tangerine)
Position rack in center of oven and preheat to 350°F. Butter and flour a Bundt pan, from 9 to 12-cups, the smaller the pan, the higher the cake.
Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar and oil in large bowl until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Add pumpkin and vanilla; beat until blended.
Gradually add dry ingredients; beat just until incorporated. Spoon batter into pan, smooth top with spatula.
Bake cake until tester inserted into center comes out clean, about 1 hour. Cool 10 minutes in pan on rack. Run small knife around cakes to loosen. Turn cake out onto a rack.
Better the day after.
You could also add some dried cranberries (or raisins) to the batter.