Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
4 eggs
1 ½ cups sugar
1 (15-ounce) can pumpkin puree
1 cup Olive Cart Blood Orange Olive Oil
1 cup chopped toasted pecans, optional
Directions
- Preheat oven to 350F. Lightly oil two 9-inch round cake pans; line each with wax paper and oil the paper. Set aside.
- In a large bowl, sift together flour, baking powder, salt, cinnamon, baking soda, ginger, nutmeg, and cloves. In a separate large bowl, beat together eggs, sugar, puree, and oil. Add dry ingredients; mix until just combined. Gently fold in pecans, if using.
- Transfer batter into prepared pans, spreading evenly. Bake until a toothpick inserted in the center of each cake comes out clean, 30 to 35 minutes.
- Cool cakes in pans 10 minutes; invert onto wire racks and cool completely
