1st version:
1&1/4c. sugar
2 eggs, beaten
1c. cooked or canned pumpkin
3/4c. milk
1t. baking soda
pinch salt
2&1/4c. flour
1t. cinnamon
1/2t. cloves
1/2t. nutmeg
1c. chopped nuts and/or coconut (optional)
Cream together shortening & sugar in a mixing bowl. Add eggs and beat until light and fluffy. Stir in pumpkin. Dissolve baking soda in milk and add alternately with sifted dry ingredients. Stir in nuts and coconut. Pour batter into a large waxed paper lined pan (9x13-inch). Bake at 350℉ for 30-45 min. or until toothpick inserted into the center comes out clean. Frost with powdered sugar icing that has been flavored with maple extract--or use plain frosting or whipped cream.
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2nd version:
1/2c. shortening, butter, or margarine
1&1/2c. sugar
2 eggs
2c. flour
1t. baking powder
1t. cinnamon
1/2t. baking soda
1/2t. cloves
1/4t. salt
1c. raisins and/or chopped nuts (optional)
1c. pumpkin
Cream shortening and sugar together in a mixing bowl. Add eggs and stir well. Sift dry ingredients & add alternately with pumpkin to creamed mixture. Stir in raisins and nuts. Pour batter into a greased 9x13-inch pan. Bake at 350℉ for 50-60 min. or until toothpick inserted into the center comes out clean. Serve with whipped cream or plain frosting.
