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Pumpkin Spice Cake

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    Source: southernfood.about.comReport recipe

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    Nutrition Info . . .

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

    Ingredients Jump to Instructions ↓

    1. 1/2 cup butter

    2. 1 cup sugar

    3. 1 egg

    4. 1 cup raisins

    5. 1 cup chopped pecans

    6. 2 1/4 cups all-purpose flour

    7. 1/2 teaspoon salt

    8. 1 teaspoon baking soda

    9. 1 teaspoon cinnamon

    10. 1/4 teaspoon allspice

    11. 1/4 teaspoon nutmeg

    12. 1 can pumpkin pie filling, about 18 ounces

    13. confectioners' sugar for dusting, or glaze or frosting

    Instructions Jump to Ingredients ↑

    1. Cream butter and sugar until light. Beat in egg then add raisins and pecans. Sift together the flour, salt, soda, cinnamon, allspice, and nutmeg. Heat pumpkin pie filling until warm. Add sifted dry ingredients alternately with the pumpkin pie filling. Blend well. Generously grease a 9-inch 2-piece tube cake pan. Sprinkle with bread crumbs, shaking to cover surfaces; shake out excess crumbs. Spoon batter into pan and bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted near center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving or glaze or frost the cake, if desired.

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