Pumpkin Cake

• 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 puree or canned solid-pack pumpkin

1. Preheat oven to 350u0b0F.
2. Butter a bundt baking pan.
3. Sift together flour, cinnamon, allspice, baking soda, and salt.
4. Whisk together brown sugar and eggs in a large bowl, then whisk in oil and pumpkin puree.
5. Add flour mixture and whisk just until smooth.
6. 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.
7. Cool cake in pan on a rack 10 minutes, then invert onto rack. Cool cake completely. Sprinkle with powdered sugar just before serving.
8. Left over cake is wonderful for breakfast with a cup of coffee or hot cider.

flour, cinnamon, ground allspice, baking soda, salt, brown sugar, eggs, safflower, fresh pumpkin puruee

Taken from www.epicurious.com/recipes/member/views/pumpkin-cake-1212080 (may not work)