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Pumpkin Spice Cake I

  • 1serving
  • 60minutes
  • 384calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H
MineralsZinc, Natrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups shortening

  2. 2 eggs, beaten

  3. 1 cup packed brown sugar

  4. 1 1/4 cups white sugar

  5. 1 (15 ounce) can pumpkin puree

  6. 3 cups all-purpose flour

  7. 2 teaspoons baking soda

  8. 1 teaspoon salt

  9. 3 1/2 teaspoons ground cinnamon

  10. 1 teaspoon ground nutmeg

  11. 1/2 teaspoon ground allspice

  12. 1/2 teaspoon ground ginger

  13. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt cinnamon, nutmeg, allspice and ginger. Set aside.

  2. In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.

  3. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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