Pennsylvania Dutch Pumpkin Spice Cake

By á-770

Ingredients

• 3 Cups all purpose flour
• 1 1/2 Teaspoons baking powder
• 1 1/2 Teaspoons baking soda
• 1 Teaspoon ground allspice
• 1 Teaspoon ground cloves
• 1 Teaspoon ground cinnamon
• 1 Teaspoon ground nutmeg
• 1 Teaspoon ground ginger
• 1 Cup solid vegetable shortening
• 2 Cups sugar
• 4 Large eggs
• 2 Cups canned solid pack pumpkin
• 1 Teaspoon vanilla extract
• 1 Tablespoon Praline liqueur
• Powdered sugar

Details

Servings 12

Preparation

Step 1

Preheat oven to 350F F. Grease 12 cup Bundt pan. Sift first 8 ingredients into a medium bowl. Using electric mixer, beat shortening and 2 cups sugar in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Add pumpkin and vanilla and praline liqueur and beat until combined. Stir in dry ingredients. Transfer batter to prepared pan. Bake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Turn out cake onto rack and cool completely. (Can be prepared 6 hours ahead.) Sift powdered sugar over and serve.