Ingredients
2 1/4 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups packed light brown sugar
4 large eggs
1 cup safflower or canola oil
1 1/2 cups fresh pumpkin purée or canned solid-pack pumpkin
Preparation
Preheat oven to 350°F.
Butter a bundt baking pan.
Sift together flour, cinnamon, allspice, baking soda, and salt. Whisk together brown sugar and eggs in a large bowl, then whisk in oil and pumpkin purée. Add flour mixture and whisk just until smooth. Pour batter into baking pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 40 to 45 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack. Cool cake completely. Sprinkle with powdered sugar just before serving. Left over cake is wonderful for breakfast with a cup of coffee or hot cider.
