Thanksgiving is coming. We’re already more than halfway through November and we’re in the midst of prime pumpkin-everything season. Are you sick of it yet? Me neither.
And while I love a good pumpkin pie with a hefty topping of whipped cream, sometimes it’s good to mix it up a bit, don’t you agree?
I found this easy recipe from a 1948 ad for a brand of shortening called Dexo. (that sounds appetizing, isn’t it?) I used Crisco.
It was really easy. I made this for a cookout we attended and it was loved by everyone, even Grace.
The recipe was for layer cake but I baked mine in my Bundt pan, increasing the bake time by 10 minutes. If you do it in layers, bake for only 35 minutes.
2/3 cup shortening
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cup sugar
2 teaspoons pumpkin pie spice OR 1 teaspoon cinnamon, 1/2 teaspoon ground nutmeg or mace, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves
3/4 cup milk, divided
1 cup canned pumpkin
2 eggs, beaten
Preheat oven to 375 degrees.
Measure vegetable shortening into bowl. Sift flour with baking powder, salt, sugar and spices onto vegetable shortening. Add 1/2 cup milk and pumpkin. Beat with mixer 1 minute.
Add remaining milk and eggs. Beat 2 minutes with mixer. Scrape bowl often during beating.
Pour mixture into greased and floured bundt pan and bake for about 45 minutes. Allow cake to cool completely before removing from pan. Frost and serve! (For an easy drizzle of frosting on any bundt cake, buy canned frosting. Put two tablespoons in a microwaveable bowl and microwave on half power for about one minute until melted. Drizzle and allow to set!)
Enjoy and HAPPY THANKSGIVING!