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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2/3 cup vegetable shortening -- softened

  3. 2 2/3 cups granulated sugar

  4. 4 large eggs

  5. 2 cups pumpkin puree

  6. 2/3 cup water

  7. 2 1/2 cups all-purpose flour

  8. 1 cup whole wheat flour

  9. 2 teaspoons baking soda

  10. 1/2 teaspoon baking powder

  11. 1 1/2 teaspoons salt

  12. 1 teaspoon ground cinnamon

  13. 1 teaspoon ground cloves

  14. 1/2 teaspoon ground cardamom -- optional

  15. 1 cup pecans or walnuts -- chopped

  16. 1 cup raisins -- optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease and flour a Bundt pan or two 5x9-inch loaf pans.

  2. In a mixing bowl, cream together shortening and sugar. Beat in eggs. Add pumpkin and water, stirring until blended.

  3. Sift together dry ingredients and spices. Stir into pumpkin mixture with a wooden spoon, just until blended. Fold in nuts and raisins.

  4. Pour into prepared pan(s). Bake for 1 hour or until a toothpick tests clean.

  5. Let cool 10 minutes in pan, then turn out on rack to cool completely. cals: 549, 20 g fat.

  6. Cook's Notes: "We don't have tea time the way the rest of the world might. Most mornings, I stop at 10:00 to have a few minutes to relax and think and talk with Dad. That's our "T-time"...valuable time. We never mind though, when friends and neighbors drop in to joi

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