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How to make it

  • In a large mixing bowl beat granulated sugar, brown sugar, shortening, and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition until combined. Stir in raisins, nuts, and cherries.
  • Turn batter into a greased and floured 10-inch fluted tube pan. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Brush with orange juice and sprinkle with coarse sugar, if desired. Garnish with maraschino cherries, if desired. Makes 14 to 16 servings.
  • Make-Ahead Tip: Refrigerate cake, covered, up to 3 days. Or freeze, wrapped in foil, up to 2 months.

Reviews & Comments 3

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    " It was excellent "
    lanabade ate it and said...
    I make Pumpkin bread every fall,I think I'll try this too.Thankyou!!!
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    " It was excellent "
    henrie ate it and said...
    Wow, this has got to be wonderful, I'll be making this one for sure. 5 forks
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    " It was excellent "
    chefmeow ate it and said...
    YUMOLA with a capital Y. This sounds incredible. Great post and a high 5.
    Was this review helpful? Yes Flag

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