Country Pumpkin Cake
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
56
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 cup
Raisin2 cups
Sugar430 g
Pumpkin (can solid-pack)4 large
Egg1 tbsps
Ground Cinnamon2 tsps
Baking Powder (ps.)1 tsps
Baking Soda1 tsps
Ground Ginger3 tsps
Salt1 tsps
Ground Cloves2 cups
Powdered Sugar2 tsps
Vanilla Extract (ps.)2 tbsps
Milk (ps.)1 cup
Pecan (finely chopped)2 cups
Water (boiling)Directions:
1
Cool completely
2
HEAT oven to 350 degrees F
3
Coat a 10-inch springform pan with no-stick cooking spray
4
POUR boiling water over raisins in colander
5
Drain
6
Press lightly to remove excess water
7
BEAT melted shortening, sugar, pumpkin and eggs in large bowl on medium-high speed of electric mixer for 5 minutes
8
Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl
9
Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended
10
Stir in raisins
11
Pour into prepared pan
12
BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean
13
Cool 10 to 15 minutes before removing from pan
14
Place cake, top side up, on wire rack
15
Place cake on serving plate
16
BEAT shortening and powdered sugar in small mixing bowl with an electric mixer until blended
17
Add vanilla and milk
18
Beat at high speed until smooth and frosting is desired spreading consistency
19
Frost top and side of cake
20
Press nuts onto sides and outside top edge of cake