A Little Country Pumpkin Cake
Try this wonderful dish from Crisco®. It's delicious!
Prep. time: 15 minutes
Cooking time: 60 minutes
Cake:Crisco® No-Stick Baking Spray with Pillsbury® Flour2 cups
boiling water1/2 cup raisins2 cups granulated sugar1 cup melted
CRISCO® All- Vegetable shortening or 1 CRISCO® Stick1 can (16
ounces) solid-pack pumpkin, (not pumpkin pie filling)4 eggs2 cups
all-purpose flour1 tablespoon ground cinnamon2 teaspoons baking powder1
teaspoon baking soda1 teaspoon ground ginger3/4 teaspoon salt1/4
teaspoon ground clovesFrosting:1/4 cup Butter Flavor CRISCO® All-
Vegetable shortening or 1/4 Butter Flavor CRISCO® Stick2 cups
Confectioner*s sugar3 tablespoons milk1 teaspoon vanilla extractchopped
nuts
Heat oven to 350ºF. Spray a 10-inch springform pan with Crisco
No-Stick Baking Spray.
For cake, pour boiling water over raisins in colander. Drain. Press
lightly to remove excess water.
Combine granulated sugar, melted Crisco 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. Pour
into prepared pan.
Bake 55 to 60 minutes or until toothpick inserted in center comes out
clean. Cool 10 to 15 minutes before removing from pan. Place cake, top
side up, on wire rack. Cool completely. Place cake on serving plate.
For frosting, melt Butter Flavor Crisco in small saucepan on low heat.
Transfer to the bowl of an electric mixer. 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.
©/â¢/® The J.M. Smucker Co.
"What lies behind us and what lies before us,are tiny matters compared
to what lies within us"... ~Angelique~
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