Ingredients
- 2 cups flour
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cloves
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 7 lg. eggs, separated
- 3/4 cup canned pumpkin
- 1/2 cup oil
- 1/2 cup water
- 1/2 teaspoon cream of tartar
Make it step by step
- Sift dry ingredients into bowl. Separate eggs and put egg whites in large mixing bowl.
- In small bowl, blend egg yolks, pumpkin, oil and water.
- Make well in center of dry ingredients and add liquid mixture all at once; beat at medium speed for 1 minute.
- Beat egg whites until foamy. Add cream of tartar and beat until stiff (3-5 minutes).
- Pour pumpkin batter gradually over beaten egg whites and fold in until blended.
- Pour into ungreased tube pan and bake at 325 degrees for 55 minutes; then 15-20 minutes in 350 degree oven. Invert and cool.
- Frost as desired.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Yuna Wu, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.