“It doesn’t get any better than this! I have warm memories of coming home from school and the house being filled with the irresistible aroma of this cake baking — and it tastes even better than it smells!”
1 cup salad oil
2 cans canned pumpkin
1/2 teaspoon salt
1 teaspoon cloves
1 teaspoon nutmeg
Beat oil and sugar. Add eggs and pumpkin; mix well. Sift dry ingredients and spices together. Stir dry ingredients into pumpkin mixture.
Line bottom of tube pan with waxed paper. Do not grease sides of pan. Pour batter into pan.
Bake for one hour and 15 minutes at 350 degrees. Cool cake before removing from pan.
