Ingredients
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1 cup shortening
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3 cups sugar
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3 eggs
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3 cups all-purpose flour
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1 15-ounce can pumpkin purée (not pumpkin pie filling)
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1 teaspoon each: cinnamon, allspice, and nutmeg
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1 teaspoon vanilla
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1 teaspoon baking soda
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1 teaspoon baking powder
Instructions
- Preheat oven to 350°F.
- Grease and flour a 10-inch tube pan or 12-cup Bundt pan.
- Mix the dry ingredients together and set aside.
- Cream sugar and shortening
- Add the eggs.
- Add this to the dry mixture and cream well.
- Add the pumpkin and vanilla.
- Mix well and pour into prepared pan.
- Bake 90 minutes at 350°F degrees.
Notes
This cake is one of Beverly Burmeier’s fine recipes.
