Pumpkin Cake

June 06, 2004

Editor's note: This recipe was originally published Sunday, May 23, with a story about Norine Dagliano of Hagerstown. The baking temperature was omitted. This is Dagliano's recipe in its entirety.

3 cups flour

2 cups sugar

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

4 eggs

1 cup cooking oil

2 cups (or a 15-ounce can) pumpkin (not pumpkin pie filling)


1 cup chopped walnuts

6 ounces chocolate chips

Whipped cream or frozen whipped topping

Do not use an electric mixer. Stir all the dry ingredients in a large mixing bowl. Make a well in the center of dry ingredients and add all the remaining ingredients. Mix well, making certain that you scrape all the dry ingredients from the bottom of the bowl and the sides as you mix. Bake at 350 degrees in a greased and floured 12-cup bundt pan for 1 hour and 10 minutes, or until top springs back and toothpick inserted comes out clean. Add whipped cream topping, if desired.

This cake works for picnics because it travels well.

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