Pumpkin Spice Cake I Recipe

Name: Pumpkin Spice Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups shortening; 2 eggs, beaten; 1 cup packed brown sugar; 1 1/4 cups white sugar; 1 (15 ounce) can pumpkin puree; 3 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 3 1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; 1/2 teaspoon ground ginger; 1/2 cup chopped pecans

Servings: persons

1 1/4 cups shortening
2 eggs, beaten
1 cup packed brown sugar
1 1/4 cups white sugar
1 (15 ounce) can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 cup chopped pecans

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.

955

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups shortening, 2 eggs, beaten, 1 cup packed brown sugar, 1 1/4 cups white sugar, and more.

Yes, Pumpkin Spice Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Spice Cake I

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