Pumpkin Spice Cake I

Pumpkin Spice Cake I

Elements

Unique recipe makes 1 10-inch Bundt pan Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1 1/four cups shortening

  • 2 eggs, crushed

  • 1 cup packed brown sugar

  • 1 1/four cups white sugar

  • 1 (15 ounce) can pumpkin puree

  • three cups all-function flour

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • three 1/2 teaspoons floor cinnamon

  • 1 teaspoon floor nutmeg

  • half teaspoon floor allspice

  • 1/2 teaspoon floor ginger

  • half cup chopped pecans

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  • PREP

    20 minutes

  • COOK

    1 hr

  • READY IN

    1 hr 30 minutes

Pumpkin Spice Cake I

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Grease and flour a ten-inch Bundt pan. Sift collectively the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Put aside.
  2. In a big bowl, cream collectively the shortening, eggs, brown sugar and white sugar till mild and fluffy. Beat within the pumpkin puree. Beat within the flour combination. Stir within the chopped pecans. Pour batter into ready pan.
  3. Bake within the preheated oven for 60 to sixty five minutes, or till a toothpick inserted into the middle of the cake comes out clear. Let cool in pan for 10 minutes, then end up onto a wire rack and funky utterly.

Vitamin

  • Energy
  • 384 kcal
  • 19%
  • Carbohydrates
  • 50.2 g
  • sixteen%
  • Ldl cholesterol
  • 26 mg
  • 9%
  • Fats
  • 19.5 g
  • 30%
  • Fiber
  • 2.1 g
  • eight%
  • Protein
  • three.9 g
  • eight%
  • Sodium
  • 380 mg
  • 15%

* % Day by day Values are based mostly on a 2,000 calorie weight-reduction plan.

Recipe by Lisa Yelverton

“Should you like spice cake, this is excellent. Even when your loved ones does not like pumpkin, I promise they will by no means know there’s pumpkin on this scrumptious cake. I even used this recipe for cupcakes at Thanksgiving so everybody might get just a little extra cream cheese frosting.”

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