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| Golden Spice Ring Cake |
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| Category: Cakes |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 3 | | Eggs |
| 1 1/4 | cups | Sugar |
| 1 | cup | Pumpkin, canned |
| 1/2 | cups | Vegetable Oil |
| 1/3 | cups | Water |
| 1 3/4 | cups | All-Purpose Flour, sifted |
| 1 | tsp | Salt |
| 3/4 | tsp | Baking Soda |
| 2 | tsp | Cinnamon |
| 1 | tsp | Nutmeg |
| 1 | cup | Quick Rolled Oats, uncooked |
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| Instructions: |
| 1. | Beat eggs until frothy; add sugar gradually; beat until thick and lemon-colored. |
| 2. | Stir in pumpkin, oil and water; blend well. |
| 3. | Mix and sift flour, salt, soda, cinnamon and nutmeg. |
| 4. | Add gradually to pumpkin mixture, blending well. |
| 5. | Stir in oats and pour into a well-greased and floured 1 1/2 qt. ring mold. |
| 6. | Bake at 350 degrees about 30 minutes. |
| 7. | Loosen edges with knife or spatula, let cool 10 minutes, then invert on a serving plate. |
| 8. | Cool, then ice top (with Orange Butter Frosting). |
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| Recipe submitted 8/18/2005 |
