Every season has its special beauty and autumn is no exception. Watching the trees turn from a uniform green to all the varieties of gold, yellow, orange and red is always breathtaking. In Colorado the changing of the Aspen trees draws visitors from all around the world. With all this beauty there is a certain sadness in knowing that the changing colors foreshadow the arrival of a long cold winter.

Until then I will enjoy all that fall has to offer. My favorite fall recipe is a Pumpkin Cake that my friend Mary shared with me years ago. I’d like to share it with you.

The aroma of pumpkin and cinnamon baking in your oven is sure to be a crowd pleaser. Enjoy!

Pumpkin Cake

4 eggs
1 1/2 c. sugar
1 C. vegetable oil
1/2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 C. flour
1 15 oz. can of Libby’s pumpkin

Beat eggs with a mixer, add sugar and oil. Stir together flour, salt, baking soda, and cinnamon. Add this dry spice mixture to the pumpkin then mix all ingredients together.

Bake in a well greased and floured bundt pan. Bake at 350 for 45- 50 minutes.

 

 

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