1. In a large mixing bowl beat granulated sugar, brown sugar, shortening, and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition until combined. Stir in raisins, nuts, and cherries.
2. Turn batter into a greased and floured 10-inch fluted tube pan. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Brush with orange juice and sprinkle with coarse sugar, if desired. Garnish with maraschino cherries, if desired. Makes 14 to 16 servings.
Make-Ahead Tip: Refrigerate cake, covered, up to 3 days. Or freeze, wrapped in foil, up to 2 months.
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The cake was perfect although I didn't add the orange juice or anything else on the top. I live in a high altitude state and used high altitude flour and left everything else the same.
11/19/2009 06:40:25 PM Report AbuseThis is the best pumpkin cake ever. It looked great in my Christmas Wreath Bundth pan just sprinkled with powdered sugar.
11/6/2009 12:47:16 PM Report Abusecake was very good. somewhat dry will add oil next time. will make again. also added cream cheese icing.
10/30/2009 10:02:51 PM Report Abuse