A Little Country Pumpkin Cake Recipe - Allrecipes.com
A Little Country Pumpkin Cake Recipe

A Little Country Pumpkin Cake

Recipe by  

"Try this cake to celebrate the arrival of autumn. Its nicely spiced pumpkin flavor is absolute 'autumn on a plate!'"

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings
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Directions

  1. Heat oven to 350 degrees F. Grease 10-inch round cake pan with CRISCO® Butter Flavor Shortening or CRISCO® Shortening. Flour lightly.
  2. For cake, pour boiling water over raisins in colander. Drain. Press lightly to remove excess water.
  3. Combine granulated sugar, melted CRISCO® Shortening, pumpkin and eggs in large bowl. Beat at medium-high speed of electric mixer 5 minutes.
  4. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan.
  5. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate.
  6. For frosting, melt CRISCO® Butter Flavor All-Vegetable Shortening in small saucepan on low heat. Transfer to medium bowl. Add confectioners' sugar. Beat at low, then high speed until blended. Add milk and vanilla. Beat at high speed until smooth and frosting is of desired spreading consistency.
  7. Frost top and side of cake. Press nuts into side of cake and around outside top edge.
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Reviews More Reviews

Most Helpful Positive Review
Sep 01, 2010

As I write this review this recipe has a misleading average rating of 3-stars – two reviews, both in 2005. Well, it’s now five years later and I’m hoping to change that. I used vegetable oil rather than the melted Crisco and, to make sure this appealed to everyone, I omitted the raisins. I strictly followed the remaining instructions and ingredients for the batter except for one thing - don’t beat the batter at med-high speed unless you want splattered batter all over the place! And beating it five minutes isn’t necessary. Just mix it at a reasonable speed until blended. This cake is simply roll your eyes, curl your toes delicious! I didn’t use the frosting recipe only because I was using a pan where I wanted to show the definition of its design, so I made a glaze of 1/3 c. each of butter and brown sugar, about 1 T. of corn syrup for shine and a dribble of half-and-half. I let that come to a boil, boiled for two minutes, then stirred in a capful of vanilla. I brushed it all over the warm cake. I know this cake would be good just as written, just subbing butter for the Crisco called for in the frosting. But this glaze I used may just have stepped this up to another level of “D” good. (A little rum or rum extract would have been good in that glaze too – or maple syrup) Whether it’s with the frosting called for or my ad libbed glaze, you won’t regret making this cake. This recipe has been needlessly ignored for too long.

 
Most Helpful Critical Review
May 10, 2005

didn't like it

 

12 Ratings

Dec 09, 2010

Wow! I am so glad I made this cake! I baked this in a bundt pan, but wasn't sure there would be enough batter since the recipe suggested using one 10-inch cake pan. However, it was most certainly a full-size cake. It was great just a couple of hours after I made it, but the texture changed and made it even better after several hours longer. For this reason, I will bake this several hours ahead of time in the future. I have to admit that I used a variation of Naples' glaze instead of the icing in the recipe (maybe this had an effect on the resulting texture change?), but it would be terrific with a cream cheese frosting as well. I used cream instead of half&half in the glaze (Naples' recipe) and used quite a bit more than a dribble. But after I brushed it on the cake, it really soaked in and definitely added something special. PS. I omitted the raisins and didn't miss a thing.

 
Oct 25, 2010

I've been on a pumpkin kick lately--bread, muffins, pie and now this cake. Gotta get my fix after the shortage last year! ;-) This cake is very simple to put together and I like that it doesn't make a huge one. I didn't have enough crisco so I subbed 1 cup of canola oil. I also borrowed Naples34102 glaze recipe (which is simple and perfect and would be fabulous on so many things--thank you!) instead of the frosting. Watch the baking time--mine was plenty done after only 45 minutes. I used my Pampered Chef 10" square stoneware baking pan. Will definitely make again!

 
Feb 22, 2011

Very tasty and moist. It kept very well for a week in the refrigerator. I used fresh pumpkin, substituted half brown sugar and skipped the raisins.

 
Feb 27, 2005

This cake is very very good.It is moist and light with a wonderful spicy flavor.Yummy! Good any time of year.

 
Sep 20, 2012

This is pretty close to my favourite recipe that I misplaced (it lacks 2 cups of bran cereal). Also, I always replace vegetable shortening with oil or butter - as trans fats are nasty, nasty things.

 
Jul 18, 2012

Amazing!!! Used 1/2 white sugar and 1/2 brown sugar, and I had no cloves. Everything else was exactly the same.

 

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Nutrition

  • Calories
  • 538 kcal
  • 27%
  • Carbohydrates
  • 79.9 g
  • 26%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 449 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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