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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup shortening |
3 cups sugar |
3 eggs, beaten |
1 (16-ounce) can pumpkin |
1 teaspoon vanilla extract |
3 cups all-purpose flour |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon ground allspice |
1 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
1 teaspoon ground cloves |
cream cheese glaze |
candy corn (optional) |
Directions:
1. Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs, pumpkin, and vanilla; mix well.
2. Sift together flour, baking powder, soda, salt, and spices; gradually add dry ingredients to creamed mixture, beating well after each addition.
3. Spoon batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; invert on wire rack to cool completely. Spoon Cream Cheese Glaze over top of cake, allowing excess to drizzle down sides. Decorate with candy corn, if desired.
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