Directions:
- In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
- In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 910.96 Kcal (3814 kJ) | ||
| Calories from fat | 297.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.07g | 51% | |
|---|---|---|---|
| Cholesterol | 62.19mg | 21% | |
| Sodium | 326.78mg | 14% | |
| Potassium | 142.54mg | 3% | |
| Total Carbs | 140.18g | 47% | |
| Sugars | 40.36g | 161% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 10.99g | 22% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 60.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 303.68 Kcal (1271 kJ) | ||
| Calories from fat | 99.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.02g | 51% | |
|---|---|---|---|
| Cholesterol | 20.73mg | 21% | |
| Sodium | 108.94mg | 14% | |
| Potassium | 47.52mg | 3% | |
| Total Carbs | 46.73g | 47% | |
| Sugars | 13.46g | 161% | |
| Dietary Fiber | 0.44g | 5% | |
| Protein | 3.66g | 22% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.3mg | 5% | |
| Calcium | 20.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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