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Pumpkin Pecan Cake (P, TNT)
Source: "Sweets and Treats From America's Inns," by Pamela Lanier
Serves: 10 to 12

2/3 cup pecans, chopped
3-1/3 cups flour
1/2 teaspoon baking powder
1-1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
2/3 cup shortening
2-2/3 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water

Preheat oven to 350°F/180°C.

Grease and flour a 12" tube pan. Chop pecans in food processor or by hand. Set aside.

Process flour, baking powder, salt, baking soda, cinnamon, and ground cloves in the food processor or mix thoroughly by hand. Transfer this mixture to a large mixing bowl. Set aside.

In a separate bowl, cream together shortening and sugar. Add eggs and mix well. Add chopped pecans to dry ingredients then add the creamed mixture. Blend well. Fold pumpkin into mixture alternately with water. Fold just until ingredients are distributed. Pour batter into prepared tube pan.

Bake 1 hour or until a toothpick inserted in the center comes out clean.

Posted by Maxine Wolfson

Nutritional Info Per Serving:N/A