Pumpkin Spiced Bundt Cake


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.