Last updated on January 18th, 2020 at 08:18 pm
When I first married my husband, he would often mention his Auntie Elsie’s pumpkin cake. He would talk about holidays when he was a kid and how she would make the cake for family gatherings. He lamented not having the recipe.
After a few years of this, we found out that his cousin (Auntie Elsie’s son) had this recipe and was willing to share it with us. The first time I made it I was rather nervous about whether or not I would get it right. My darling husband had no faith in me whatsoever. 🙂
However, after the first bite, he smiled and said, “This is it! It tastes just like I remember!” I figured he could offer no greater compliment. I was happy!
Since then I have made it every holiday season (and sometimes in random months like February). Being a pumpkin loving family, we love this cake!
Auntie Elsie’s Pumpkin Cake
3 cups Flour
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
3 teaspoons Cinnamon
2 cups Sugar
2 cups Cooked Pumpkin
1 1/4 cups Oil
In a large bowl, mix sugar and eggs until well blended. (The sugar should be yellow.)
In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
Add dry ingredients (above) to the sugar and egg mix. Mix in pumpkin and oil.
NOTE: Sometimes I use my large electric mixer. However, I have found that these ingredients mix together better when using good old fashioned hand power.
Grease your bunt cake pan. This step is very important if you want your cake to slide out easily when removed from the bunt pan.
Bake at 350 degrees Fahrenheit for one hour.
NOTE: Do not remove the cake from the oven until a toothpick comes out clean even if it “smells done”. Otherwise, the cake will fall and will be too heavy.
NOTE: This recipe also fits in two loaf pans. If you use loaf pans, take the cooking time down to 50 minutes instead of an hour.
Allow the cake to cool and then turn over the bunt pan on to a platter. I like to tap the pan a couple of times and give it a good shake and the cake slides right out.
You can serve with or without whipped cream.
This cake is simple to make and requires minimal mess and clean up. It is also easy to transport holiday events. I hope you try it and I know you will love it as much as we do.
Disclaimer: It has come to my attention that a few of my family recipes may possibly be found elsewhere. I am simply giving them to you as they have been written in my family cookbooks for years. Where my family may or may not have obtained them through the years, is a complete mystery to me and any similarities are completely unintentional.