OLD FASHIONED PUMPKIN CAKE

Standard

Be sure that the 2 1/2-quart souffle dish you plan to use will fit into your 5-quart slow cooker before proceeding.

  1. 1/2 cup vegetable oil
  2. 2 eggs
  3. 1 1/2 cups sugar
  4. 1 cup canned solid-pack pumpkin (I use my frozen puree – thawed & drained)
  5. 1/2 cup water
  6. 1 1/2 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/4 teaspoon baking powder
  9. 1/2 teaspoon ground cinnamon
  10. 1/2 teaspoon ground cloves
  11. 1/2 teaspoon grated nutmeg
  12. 1/8 teaspoon salt
  13. 3/4 cup pecans *as mentioned above,  I used walnuts

In a large bowl, mix together the oil, eggs, sugar, pumpkin and water. Add the flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Blend well. Stir in the pecans. Turn into a buttered 2 1/2 quart round souffle dish. Carefully place the souffle dish in a 5 quart electric slow cooker.

Cover and cook on the high heat setting about 3 1/2 to 3 3/4 hours or until a cake tester inserted in center of the cake comes out clean. (Do not attempt to cook on the low heat setting for a longer time.)

Remove the lid and turn the cooker off. Leave the cake in the cooker until the dish is cool enough to handle. Remove from the cooker.

 

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About Rita@everevolvingmama

Welcome! I'm glad to share some of what I've learned over the years with you. I try to learn new things often. Being mostly self taught usually means making a lot of mistakes first. In the kitchen this includes, baking with yeast, canning, fermenting, soaking, drying foods, grinding my own flour, making most things homemade, altering recipes to make them healthier, etc. I started sewing more complicated things, learned to knit and then taught the kids. Next was crocheting and then homeschooling. More adventures ahead...

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