Crockpot recipes
Old-Fashioned Pumpkin Cake
1/2 cup vegetable oil
2 eggs
1 1/2 cups sugar
1 cup canned solid-packed pumpkin
1/2 cup water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg
1/8 teaspoon salt
3/4 cup chopped pecans

In a large bowl, mix together oil, eggs, sugar, pumpkin and water. Add flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Blend well. Stir in pecans. Turn into a buttered 2 1/2-quart round souffle dish. Carefully place souffle dish in a 5-quart electric slow cooker. Cover and cook on HIGH-heat setting 3 1/2 to 3 3/4 hours or until a cake tested inserted in center of cake comes out clean. (Do not attempt to cook on the low heat setting for a longer time.)

Remove lid and turn cooker off. Leave cake in cooker until dish is cool enough to handle. Remove from cooker. Cut into wedges and serve warm or at room temperature.

This recipe yields 12 servings.

Comments: Be sure that the 2 1/2-quart souffle dish you plan to use will fit into a 5-quart slow cooker before proceeding. To dress up this moist cake, reminiscent of steamed pudding, top slices with whipped cream flavored with a little orange peel or Grand Marinier. Or sprinkle the top of the cake with powdered sugar before slicing.

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