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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pennsylvania Dutch Pumpkin Cake Recipe

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This recipe for Pennsylvania Dutch Pumpkin Cake is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 cups all purpose flourpumpkin_bundtcake_l1
1-1/2 teaspoons baking soda
1- 1/2 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup solid vegetable shortening
2 cups sugar
4 large eggs
2 cups canned solid pack pumpkin
1 teaspoon vanilla extract
Powdered sugar

Directions:
Directions:
Preheat oven to 350 degrees F. Grease 12 cup Bundt pan. Sift first 8 ingredients into medium bowl. Using electric mixer, beat shortening and 2 cups sugar in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Add pumpkin and vanilla and beat until combined. Stir in dry ingredients. Transfer batter to prepared pan. Bake until tested inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Turn out cake onto rack and cool completely. (Can be prepared 6 hours ahead.) Sift powdered sugar over cake and serve.

Number Of Servings:
Number Of Servings:
12

 

 

 

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