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A Little Country Pumpkin Cake

posted by Lively50. "FBNR Delightful & Frightful Halloween Recipes


List of Ingredients




Cake
2 cups boiling water
1/2 cup raisins
2 cups granulated sugar
1 CRISCO® stick all-vegetable shortening -- melted
--OR--
1 cup CRISCO® all-vegetable shortening -- melted
Additional CRISCO® for greasing pan
1 (16 oz.) can solid-pack pumpkin (not pie filling mix
4 eggs
2 cups all-purpose flour
1 Tbsp. ground cinnamon
2 tsps. baking powder
1 tsp. baking soda
1 tsp. ground ginger
3/4 tsp. salt
1/4 tsp. ground cloves
Frosting
1/4 cup butter flavor CRISCO® stick --OR--
1/4 cup butter flavor CRISCO® all-vegetable
shortening
2 cups confectioners' sugar
3 Tbsps. milk
1 tsp. vanilla
Chopped nuts



Recipe



Heat oven to 350°F. Grease a round 10-inch cake pan. Flour lightly. Place
cooling rack on counter top for cooling cake.

For cake, pour boiling water over raisins in a colander. Drain. Press
lightly to remove excess water.

Combine granulated sugar, 1 cup melted shortening, pumpkin and eggs in a
large bowl. Beat at medium-high speed of electric mixer for 5 minutes.
Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves
in a 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.

Bake at 350°F. for 55-60 minutes or until toothpick tests done. DO NOT
OVERBAKE. Remove cake to rack to cool. Cool 10-15 minutes before removing
from pan. Place cake, top side up, on wire rack. Cool completely. Place
cake on a serving plate.

For frosting, melt 1/4 cup shortening in a small saucepan on low heat.
Transfer to a medium bowl. Add confectioners' sugar. Beat at low, then at
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 of edge