Ingredients

1/2 C. vegetable oil
2 eggs
1 1/2 C. sugar
1 C. canned solid packed pumpkin
1/2 C. water
1 1/2 C. all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. grated nutmeg
1/8 tsp. salt
3/4 C. chopped pecans

Cooking Instructions

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 souffla dish. Carefully place souffla dish in a 5 quart electric crock pot. 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. Comments: Be sure that the 2 1/2 quart souffla dish you plan to use will fit into a 5 quart crock pot 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 Marnier. Or sprinkle the top of the cake with powdered sugar before slicing.
 
 
"For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)