A LITTLE COUNTRY PUMPKIN CAKE
10 to 12 Servings
2 cups boiling water
1/2 cup raisins
2 cups granulated sugar
1 cup melted shortening or 1 shortening stick (1 cup or stick plus 3 tablespoons before melting)
1 can (16 ounces) solid-pack pumpkin (not pumpkin pie filling)
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
1/4 cup butter favor shortening or 1/4 stick
2 cups confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract
Heat oven to 350ÂºF. Grease 10-inch round cake pan with shortening. Flour lightly.
For cake, pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.
Combine granulated sugar, 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.
Bake at 350ÂºF for 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 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.