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.
Nutrition
Serving size
(1/16)
Calories 430
Calories from Fat180g
Total Fat 20g
Saturated Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 55mg
Sodium 300mg
Potassium 0mg
Total Carbohydrates 60g
Dietary Fiber 2g
Sugars 45g
Protein 4g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
