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Preheat the oven to 300 degrees F.


4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted self rising flour (read the note below)
2 teaspoons ground cinnamon
1 teaspoon baking soda

 Preheat the oven to 300 degrees F
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour cinnamon, and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Pour the batter into a greased baking pan.
It fits a13 x 10-inch baking pan. I used 2, 8 x 3 pans.
I bake my cake at 300 but you can bake at 325.

Baking at a lower temperature will
give you a very moist cake. It takes longer to cook at lower
temperatures.The time of cooking will change depending
on the pan size too.
Do not open your oven to check on the cake. I rather look
through the oven window.

The cakes usually will start to separate from the pan
when they are done.Make sure you spray the pan with
some Baking Spray so the cake won't stick to the pan.
Usually I check my cakes when they been
50 to 60 minutes in the oven. Don't leave your oven open
for a long period. The heat will get lost and if the cake is
not done the cake might fall down in the center.

Once the cake is out of the oven, let it cool for 5 minutes.
Then flip them out of the pan and cover with plastic wrap
while they are still warm. Seal well and place in the
fridge until it's completely cool down. Once cool down,
you can frost. This cake goes great with
Cream Cheese buttercream.

Self Rising flour contains already in it
Baking Powder and Salt.
If you don't have Self Rising Flour
you can use All-Purpose Flour but make sure to add
1 teaspoon of salt
2 teaspoons of Baking Powder


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