Spicy Pumpkin Cake

Spicy Pumpkin Cake

Daniel loves to bake! He has so since he was about 18 months old. Now he can pretty much do it on his own.

His brother is another story. He just liked to lick all the ingredients off the counter!

The other day in Daniel’s grade 4 class, they were learning about reading recipes. He liked the look of it, so he copied it over and brought it home.

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So, of course we had to try it!



Spicy Pumpkin Cake

1 ¼ C oil
2 C sugar
3 eggs
1 large can of pumpkin pie mix
3 C flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp each of ginger, cinnamon and nutmeg
½ C raisins (chocolate chips would work, too)

Preheat oven to 350 degrees
Mix ingredients in a mix master and blend until the batter is no longer lumpy.

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Pour the batter into 2 large bread pans, 5 small ones, a 9×13 rectangular baking dish or a Bundt pan.

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Bake for 45 – 60 minutes
Or 1 hour 15 in an Bundt pan.

Yummy for the harvest season – or any time of year!

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