Pumpkin Cake I

Ingredients and Weight:

• All-purpose flour: 2 cups (240g)
• Granulated sugar: 1 1/2 cups (300g)
• Ground cinnamon: 2 teaspoons (6g)
• Ground ginger: 1 teaspoon (3g)
• Ground nutmeg: 1/2 teaspoon (1.5g)
• Salt: 1/2 teaspoon (2.5g)
• Baking soda: 1 teaspoon (5g)
• Vegetable oil: 1 cup (240ml)
• Large eggs: 2
• Pureed pumpkin: 1 cup (240g)

Preparation Time:

• 20 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking pan.
2. In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, salt, and baking soda.
3. In a separate bowl, whisk together the oil, eggs, and pumpkin.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.

Nutritional Information:

• Calories: 300
• Fat: 12g
• Carbohydrates: 45g
• Protein: 5g

Dish Characteristics:

• Moist and flavorful
• Perfect balance of sweet and spicy
• Packed with pumpkin flavor

User Comments:

• "This pumpkin cake is absolutely delicious! The spices are perfect, and it's so moist and flavorful."
• "I love the way this cake combines the flavors of pumpkin and cinnamon. It's the perfect fall treat."
• "This is my go-to recipe for pumpkin cake. It's always a hit with my family and friends."

Special Precautions and Tips:

• Be sure to not overmix the batter, as this can result in a tough cake.
• If you don't have pumpkin puree on hand, you can make your own by roasting a pumpkin and pureeing it in a blender.
• This cake can be stored at room temperature for up to 3 days.