Pumpkin Pound Cake
Ingredients
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 3/4 cup shortening
* 2 eggs
* 2-1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1 15-ounce can pumpkin
* 1 cup raisins
* 1 cup chopped pecans or other nuts
* 1 cup chopped maraschino cherries
* Orange juice (optional)
* Coarse sugar (optional)
* Maraschino cherries (optional)
Directions
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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