| HARVEST PUMPKIN SPICE CAKE |
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12 to 16 servings1/2 cup CRISCO shortening 1-1/3 cups sugar 2 eggs 2 cups sifted all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1 cup canned pumpkin 1 cup buttermilk 1/2 cup finely chopped dates 1/2 cup chopped walnuts Almond Spice Frosting: 4 egg whites 1/2 cup CRISCO shortening 5 cups sifted confectioners' sugar 2 teaspoons almond extract 1/2 teaspoon ground cinnamon Preheat oven to 350ºF. Cream Crisco and sugar in a large mixer bowl. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, salt, and spices. Blend pumpkin and buttermilk together. Alternately add dry ingredients and pumpkin mixture to creamed mixture, beating until smooth after each addition. Beat on medium speed for 2 minutes. Stir in dates and nuts. Pour into 2 greased and floured 9 x 1-1/2-inch round layer cake pans. Bake at 350ºF for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes in pans on racks. Turn cake out of pans and cool completely. For Almond Spice Frosting, beat egg whites until shape begins to hold. Gradually add 3 cups sugar, beating constantly until mixture stands in firm, shiny peaks. Cream Crisco in a small mixer bowl. Gradually add remaining 2 cups sugar, beating well. Beat Crisco mixture into egg white mixture until smooth and creamy. Stir in almond extract and cinnamon. Frost cake and refrigerate several hours. |
