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Cake: A Little Country Pumpkin Cake

Source of Recipe


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List of Ingredients



• 2 cups boiling water
  
• 1/2 cup raisins
  
• 2 cups granulated sugar
  
• 1 Crisco Stick or 1 cup Crisco all-vegetable shortening, melted, plus additional for greasing
  
• 1 (16 ounce) can solid pack pumpkin (not pumpkin pie filling)
  
• 4 eggs
  
• 2 cups all-purpose flour
  
• 1 tablespoon ground cinnamon
  
• 2 teaspoons baking powder
  
• 1 teaspoon baking soda
  
• 1 teaspoon ground ginger
  
• 3/4 teaspoon salt
  
• 1/4 teaspoon ground cloves
  
• Frosting:
  
• 1/4 Butter Flavor Crisco Stick or 1/4 cup Butter Flavor Crisco all-vegetable shortening
  
• 2 cups confectioners' sugar
  
• 3 tablespoons milk
  
• 1 teaspoon vanilla
  
• Chopped nuts
  






Instructions



1. Heat oven to 350 degrees Grease 10" round cake pan. Flour lightly. Place wire rack on countertop for cooling cake.
   
   
2. For cake, pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.
   
   
3. Combine granulated sugar, 1 cup melted shortening, pumpkin and eggs in large bowl. Beat at medium high speed of electric mixer 5 minutes. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan.
   
   
4. Bake at 350 degrees for 55 to 60 minutes or until toothpick inserted in center comes out clean. Do not overbake. Remove cake to rack to cool. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
   
   
5. For frosting, melt 1/4 cup shortening in small saucepan on low heat. Transfer to medium bowl. Add confectioners' sugar. Beat at low, then high speed until blended. Add milk and vanilla. Beat at high speed until smooth and frosting is of desired spreading consistency. Frost top and side of cake. Press nuts into side of cake and around outside top edge.
   
   
6. Makes 10 to 12 servings