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Pumpkin Cake

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(Recipe ID: 255)

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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.


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  • 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


  1. Pre-heat oven to 350 degrees and grease and flour a tube pan.
  2. Cream shortening, sugar, eggs, and pumpkin in a mixing bowl.
  3. In a separate mixing bowl, sift together flour, baking powder, soda and spices.
  4. Add sifted ingredients to creamed mixture and mix until just blended.
  5. Add vanilla extract and chopped pecans.
  6. Fill prepared pan with batter.
  7. Tap pan on countertop to settle air bubbles.
  8. Bake in 350 degree oven for 1 1/2 hours.

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