Pumpkin Spice Cake Mrs Strider's Cake Recipes From A To Z "P"

1 1/4 cups shortening

2 eggs, beaten

1 cup packed brown sugar

1 1/4 cups white sugar

1 (15 ounce) can pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

3 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C)

Grease and flour a 10 inch Bundt pan

Sift together the flour, baking soda, salt cinnamon, nutmeg, allspice and ginger. Set aside

In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree

Beat in the flour mixture

Stir in the chopped pecans

Pour batter into prepared pan

Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely

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