Country Pumpkin Cake
Prep Time: 15 min
Cook Time: 50 Min
Serves 16 Servings
Difficulty Easy
Ingredients
- 2 C. boiling water
- 3/4 C. raisins or white raisins
- 1 C. Crisco® All-Vegetable Shortening
- 2 C. sugar
- 1 (15 oz.) can solid-pack pumpkin
- 4 large eggs
- 2 C. all-purpose flour
- 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
- 2 tsps. Clabber Girl® Baking Powder
- 1 tsp. Clabber Girl® Baking Soda
- 1 tsp. Spice Islands® Ground Ginger
- 3/4 tsp. salt
- 1/4 tsp. Spice Islands® Ground Cloves
FROSTING
- 1/3 C. Crisco® Butter Flavor All-Vegetable Shortening
- 2 C. powdered sugar
- 2 tsps. Spice Islands® Pure Vanilla Extract
- 2 Tbsps. milk
- 1/2 C. finely chopped pecans
Directions
- HEAT oven to 350ºF. Coat a 10-inch springform pan with no-stick cooking spray.
- POUR boiling water over raisins in colander. Drain. Press lightly to remove excess water.
- BEAT melted shortening, sugar, pumpkin and eggs in large bowl on medium-high speed of electric mixer for 5 minutes. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 C. at a time, beating at low speed after each addition until blended. Stir in raisins. Pour into prepared pan.
- BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
- BEAT shortening and powdered sugar in small mixing bowl with an electric mixer until blended. Add vanilla and milk. Beat at high speed until smooth and frosting is desired spreading consistency. Frost top and side of cake. Press nuts onto sides and outside top edge of cake.
