I’m sure cleaning up the leaves is probably not fun, but they have a pretty good view. Anyways back to baking. One day, they had bought a pumpkin. Now if you want to use a real pumpkin instead of the canned version, here is what you have to do. Place your pumpkin in the oven and bake at 350 degrees Fahrenheit for one to two hours or until the pumpkin is tender. Afterwards, you just scrape out the flesh and use that for your baking/ cooking needs. So for this recipe, she did not use the pumpkin from the can, she had fresh pumpkin. The recipe is from the following website: http://www.cookinglight.com/cooking-101/essential-ingredients/cooking-pumpkin-healthy-recipes/how-to-cook-pumpkin-bake-boil
|o 2-1/2 cups sugar||o 1 teaspoon ground nutmeg|
|o 1 cup canola oil||o 1/2 teaspoon salt|
|o 3 eggs||o 1/4 teaspoon ground cloves|
|o 3 cups all-purpose flour||o 1 can (15 ounces) solid-pack pumpkin|
|o 2 teaspoons baking soda||o Confectioners’ sugar|
|o 1 teaspoon ground cinnamon|
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
- Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners’ sugar. Yield: 12-16 servings.
Pumpkin Bundt Cake baked by: