PUMPKIN BUNDT CAKE *NOT DIET. Eat in moderation.

Just one word. YESSSSSSSS!!!!!

PUMPKIN BUNDT CAKE

*NOT DIET. Eat in moderation.

Courtesy www.food.com ~ Photo by Juju Bee

INGREDIENTS->
4 eggs
2 cups sugar
1 1/4 cups vegetable oil
1 cup fresh pumpkin or 1 cup canned pumpkin
1 teaspoon vanilla extract
2 teaspoons cinnamon, ground
1/8 teaspoon cloves or 1/8 teaspoon allspice, ground
1/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 cups walnut pieces

DIRECTIONS->
1 Preheat oven to 350 degrees F.
2 Grease and flour a 10-inch bundt pan or tube pan.
3 In a large mixing bowl, mix the eggs with a large fork until well blended.
4 Mix in the sugar.
5 Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
6 Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers.
7 Stir in thoroughly.
8 Stir in the whole wheat and all-purpose flours just until blended.
9 Stir in the walnuts.
10 Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
11 Cool in the pan on a rack for 10 minutes.
12 Invert, remove the pan, and cool on the rack for about 15 minutes more. (Makes 10-12 servings)

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