One of my favorite things to bake around this season is pumpkin spice cake. This shortening based recipe actually omits butter, but somehow manages to stay super moist. Although I like to bake it in a bundt pan, this cake is actually very dense, much like a pound cake as opposed to your typical bundt cake. Not terribly sweet, and with just the perfect amount of spice and nutty texture, this cake goes great with a cup of tea or coffee.
Pumpkin Spice Cake
Prep time: 10 minutes
Bake time: 65 minutes
Yield: 1 bundt cake
1 1/4 cup shortening
1 cup packed brown sugar
1 1/4 cup white sugar
1 15 oz can pumpkin puree
3 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 1/2 tbsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
1 cup chopped pecans
- Preheat oven to 350 degrees F. Lightly grease and flour a 10 inch bundt pan.
- Cream shortening and sugars until light and fluffy.
- Add eggs one at a time and stir until combined.
- Add pumpkin puree and mix until combined - mixture may look curdled.
- In a separate bowl sift together four, baking soda, salt, and spices.
- Add flour mixture to pumpkin mixture and fold until incorporated.
- Fold in chopped pecans.
- Pour mix into bundt pan and bake for 65 minutes until a toothpick inserted comes out clean.
- Let cool in pan for 10 minutes before removing from pan.
- Dust with powdered sugar for decoration.