Recipe Details
Ingredients
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3cupsall-purpose flour
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3 ½teaspoonsground cinnamon
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2teaspoonsbaking soda
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1teaspoonsalt
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1teaspoonground nutmeg
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½teaspoonground ginger
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½teaspoonground allspice
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1 ¼cupsshortening
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1 ¼cupswhite sugar
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1cuppacked brown sugar
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2largeeggs, beaten
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1(15 ounce) canpumpkin purée
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½cupchopped pecans
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
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Sift together flour, cinnamon, baking soda, salt, nutmeg, ginger, and allspice. Set aside.
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Cream shortening, both sugars, and eggs in a large bowl with an electric mixer until light and fluffy. Mix in pumpkin purée. Gradually mix in flour mixture until combined. Stir in chopped pecans. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes.
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Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories384 | |
| % Daily Value * | |
| Total Fat 20g |
25% |
| Saturated Fat 5g |
23% |
| Cholesterol 23mg |
8% |
| Sodium 380mg |
17% |
| Total Carbohydrate 50g |
18% |
| Dietary Fiber 2g |
8% |
| Total Sugars 30g |
|
| Protein 4g |
8% |
| Vitamin C 1mg |
1% |
| Calcium 34mg |
3% |
| Iron 2mg |
10% |
| Potassium 125mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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