This is an old newspaper clipping, date unknown. Recipe is typed below along with a scanned copy.

Pumpkin Walnut Cake

Three cups sifted flour
Two tsps. baking powder
Two tsps. baking soda
One tsp. salt
Three and one-half tsps. cinnamon
Four large eggs
Two cups sugar
One and one-half cups corn oil
One can (one lb.) pumpkin
One cup coarsely chopped walnuts
Confectioners’ sugar (optional)

On wax paper, sift together flour, baking powder, baking soda, salt and cinnamon. In a large mixing bowl, with electric mixer at high speed, beat eggs until yolks and whites are combined. Gradually add sugar, beating until thick and lemon color. Beating constantly, pour in corn oil.

With mixer at low speed, blend in sifted dry ingredients, alternately with pumpkin, beginning and ending with dry ingredients; beat until smooth after each addition. Stir in walnuts.

Turn into an ungreased angel-food cake or other tube pan 10×4 inches. Bake at 350 degrees until cake tester inserted in center comes out clean. This will be about one hour and 10 minutes.

Place cake in pan on wire rack to cool completely before removing from pan. If desired, sprinkle with confectioners’ sugar.