Pumpkin Spice Cake I

Name: Pumpkin Spice Cake I
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 237 milliliters packed brown sugar; 425 grams pumpkin puree; 2 eggs, beaten; 710 milliliters all-purpose flour; 1 teaspoons ground allspice; 4 teaspoons ground cinnamon; 1 teaspoons ground ginger; 1 teaspoon ground nutmeg; 118 milliliters chopped pecans; 1 teaspoon salt; 296 milliliters shortening; 296 milliliters white sugar

Pumpkin Spice Cake I is a dairy free and vegetarian recipe with 10 servings. One portion of this dish contains roughly 6g of protein, 31g of fat, and a total of 608 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. If you have flour, ground allspice, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.

Ingredients you will need

Baking Soda

Allspice

Cinnamon

Ginger

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Kugelhopf Pan

Oven

In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans.

Ingredients you will need

Pecan Pieces