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Holiday Pumpkin Pecan Bundt Cake

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Submitted by: narich23

 

This delicious cake needs no icing, simply dust with confectioners sugar.
 

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp freshly ground nutmeg
  • 1/4 tsp ground cloves
  • 1/3 cup vegetable shortening
  • 1 1/4 cups granulated sugar
  • 1/2 cup light ot dark brown sugar, packed
  • 2 eggs
  • 1 1/4 cups canned solid pack pumpkin
  • 1 tsp pure vanilla extract
  • 1 cup sour cream
  • 1/2 cup dark raisins
  • 1/2 cup chopped pecans
  • Confectioners sugar for dusting

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Method

Preheat oven to 350 degrees. Grease a 10 inch bundt pan. In a medium bowl, whisk together first 6 dry ingredients and set aside. In a small bowl, place raisins and lightly dust with flour to keep them from sinking to bottom of cake. Chop pecans and set aside. In medium mixing bowl, beat shortening and sugars until light and fluffy. Beat in eggs, one at a time. Add pumpkin and vanilla then blend well. Add flour mixture alternately with sour cream, ending with flour mixture, mixing only until just incorportated. Do not over mix. Fold in raisins and pecans. Pour batter into prepared bundt pan and bake 55-60 minutes or until a toothpick comes out clean. Remove from oven and let sit in pan for 10 minutes. Remove cake from pan and place on a wire rack to cool completely. Lightly dust with powdered sugar.

 

Notes: Cake is even better the next day when the spices have worked their magic. It also make delicious cupcakes.

 

Number of Servings: 12

 

Submitted by: narich23 ()

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