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Monday, September 29, 2008
Mrs. Chism's "Indestructable" Pumpkin Cake
When I was born my parents rented an apartment in the basement of Mrs. Chism's house. Mrs. Chism didn't have any grandchildren so she sort of adopted me and I called her Grandma Mary. This is her Pumpkin Cake recipe.
2 cups sugar
1 cup vegetable oil
2 cups flour
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. soda
2 cups unseasoned canned pumpkin
Beat eggs, add sugar and salad oil. Sift dry ingredients and add to egg mixture. Add pumpkin. Blend well. Pour into greased and floured tube pan. Bake at 350º F for 1 hour. Remove from oven. Let stand 10 min., then remove from pan to cool. Frost with Cream Cheese Frosting.
Note: I made these into cupcakes because I couldn't find my bundt pan. It's buried somewhere in my messy storeroom. Sorry! I didn't keep track of how long they took to bake, but I would guess about 15 min. They were done pretty fast.
My mom makes this cake just about every year for fall family get-togethers. She makes it in a bundt pan and prefers to leave it unfrosted. It's a very sturdy cake and has earned the title "indestructable" due to the many mishaps it has survived. Apart from many acts of clumsiness resulting in the cake being dropped (while contained in its carrier) this cake has even survived a couple minor car wrecks.