20 ounces eggs (about 12 total)
42 ounces granulated sugar
1 quart vegetable oil
42 ounces all-purpose flour
2 tablespoons baking powder
2 tablespoons baking soda
1 tablespoon salt
3 tablespoons ground cinnamon
3 pounds canned pumpkin
Servings: 48
1. Beat eggs on medium speed until blended.
2. Add sugar to eggs gradually, beating on high speed until thick and lemon colored.
3. Add oil very slowly on low speed.
4. Combine dry ingredients in a separate bowl.
5. On low speed, add pumpkin alternately with dry ingredients, beginning and ending with dry ingredients.
6. Scale batter into three ungreased 10-inch tube pans, 3 lb 12 oz per pan.
7. Bake at 350°F for 60-70 minutes.
8. When cool, remove pans and drizzle with Powdered Sugar Glaze.
Yield: 3 cakes
42 ounces granulated sugar
1 quart vegetable oil
42 ounces all-purpose flour
2 tablespoons baking powder
2 tablespoons baking soda
1 tablespoon salt
3 tablespoons ground cinnamon
3 pounds canned pumpkin
Servings: 48
1. Beat eggs on medium speed until blended.
2. Add sugar to eggs gradually, beating on high speed until thick and lemon colored.
3. Add oil very slowly on low speed.
4. Combine dry ingredients in a separate bowl.
5. On low speed, add pumpkin alternately with dry ingredients, beginning and ending with dry ingredients.
6. Scale batter into three ungreased 10-inch tube pans, 3 lb 12 oz per pan.
7. Bake at 350°F for 60-70 minutes.
8. When cool, remove pans and drizzle with Powdered Sugar Glaze.
Yield: 3 cakes
Last edited:
