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“Light and airy. Travels well to grandma's house for Thanksgiving. Pumpkin cake at it's best. Serve with a dollop of whipping cream or --Rita's-- Almond Cream Cheese Glaze.”
1hr 15mins

Ingredients Nutrition


  1. Heat oven to 325°F Sift cake flour, sugar, baking powder, cinnamon, salt, cloves and nutmeg into a large bowl.
  2. Make a well in the center of the flour mixture. Add, in order, the oil, egg yolks, water and pumpkin, mixing after each addition; beat until very smooth.
  3. Combine egg whites and cream of tartar in a separate bowl; beat with a mixer on medium-high speed until stiff peaks form.
  4. Pour egg-white batter over the yolk batter and gently fold to blend.
  5. Pour mixture into a non-greased 10-inch tube pan.
  6. Bake 45-55 minutes or until a wooden pick comes out clean. Invert on a rack to cool completely; removed from pan when cool.

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