Pumpkin Cake 3 cups flour 1 Tablespoon ground cinnamon 2 teaspoons baking soda 1 teaspoon salt 2 cups white sugar 1 cup soft butter 4 large eggs 1 cup pumpkin 1 container sour cream (8 oz.) 2 teaspoons vanilla
Preheat oven to 350 - Grease and flour 12-cup Bundt pan.
Combine flour, cinnamon, baking soda and salt in medium bowl. Beat white sugar and butter in large mixer until light and fluffy. Add eggs 1 at a time, beating well after each egg. Add pumpkin, sour cream and vanilla; mix well. Gradually add flour. Mixing well continually.
Evenly spoon batter into prepared pan and bake 55 to 60 minutes or until wooden toothpick comes out clean. Cool for 30 minutes in pan before turning out on wire rack to cool.
This cake is great with no frosting or with.
I used the cream cheese frosting listed here on our blog under frosting's. http://thebusybhive.blogspot.com/2012/07/cream-cheese-frosting.html
Hope you enjoy!!