Pumpkin Bundt Cake

(Recipe by Erin)

2 cups pumpkin puree
1 cup oil
1 tsp. vanilla
1 tsp. apple cider vinegar
2 1/2 c. sugar
2 1/2 c. flour (I used whole wheat; white or barley would probably substitute)
1 tsp. baking powder
1 tablespoon Ener-G egg replacer (dry)
1 tsp. nutmeg
1 tsp. cloves
2 tsp. cinnamon
1/4 tsp. salt

Mix wet and dry ingredients separately, then combine and stir until just mixed. Pour into a 10-inch bundt pan and bake at 350 for 1 hour, or until the cake springs back lightly to the touch and the edges are lightly browned. Let cool in the pan, then transfer to serving platter. You can dust this with powdered sugar or make a glaze: I mixed melted Earth Balance with some maple extract, a tablespoon of rice milk, and enough powdered sugar to make a thick, wet frosting.

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