Old Fashioned Pumpkin Cake
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Pumpkin||1 Cup (16 tbs), pack pumpkin (pack)|
|Water||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Nutmeg||1⁄2 Teaspoon, grated|
|Pecans||3⁄4 Cup (12 tbs), chopped|
1. In a large bowl, mix together the oil, eggs, sugar, pumpkin, and water. Add the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Blend well. Stir in the pecans. Turn into a buttered 2 1/2-quart round souffle dish. Carefully place the souffle dish in a 5-quart electric slow cooker.
2. Cover and cook on the high heat setting about 3 1/2 to 3 3/4 hours, or until a cake tester inserted in center of the cake comes out clean. (Do not attempt to cook on the low heat setting for a longer time.)
3. Remove the lid and turn the cooker off. Leave the cake in the cooker until the dish is cool enough to handle. Remove from the cooker.