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Pumpkin Cake
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(Recipe ID: 255)
Serves 16
Preparation time: 30 minutes; Cook time: 90 minutes
Source: Chef Joseph Lowery
An heirloom Texas recipe from my Great Aunt Ila Gover. I still have the red Bundt pan that she used half a century ago. Try a glass of sweet wine with a slice of warm cake. A sweet Gewurztraminer, Cream Sherry, Red Port or Moscato di Asti will work nicely.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 cup Shortening
- 3 cups Brown sugar
- 3 Large eggs
- 1 pound Canned pumpkin
- 3 cups All-purpose flour, sifted
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon All spice *
- 1 teaspoon Cinnamon *
- 1 teaspoon Nutmeg *
- 1 teaspoon Vanilla Bean Paste *
- 1 cup Chopped pecans
Instructions
- Pre-heat oven to 350 degrees and grease and flour a tube pan.
- Cream shortening, sugar, eggs, and pumpkin in a mixing bowl.
- In a separate mixing bowl, sift together flour, baking powder, soda and spices.
- Add sifted ingredients to creamed mixture and mix until just blended.
- Add vanilla extract and chopped pecans.
- Fill prepared pan with batter.
- Tap pan on countertop to settle air bubbles.
- Bake in 350 degree oven for 1 1/2 hours.
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