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Pumpkin Spice Cake

Pumpkin Spice Cake
Recipe and photo thanks to Nordic Ware.

- 2 cups flour
- 2 teaspoons baking soda
- 1/ 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/ 2 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 1/ 2 cups sugar
- 3 eggs
- 1/ 2 cup canola oil
- 1/ 2 cup sour cream
- 2/ 3 cup water
- 1 15 ounce can pumpkin puree

Preheat oven to 350°F. Prepare pan with baking spray or shortening and flour. In a bowl combine flour, powder, soda, salt and spices. Set aside. In a mixing bowl combine sugar and eggs. Mix at medium speed until fluffy. Add sour cream, canola oil and pumpkin puree. Mix well. Add about ½ of flour, then 1/2 of water, another third of flour, another third of water and then the rest of the flour and water. Combine. Pour into prepared pan. Tap gently on counter to remove air bubbles. Bake for 50-60 minutes on center rack. Let cool for ten minutes before unmolding.
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