Follow these steps for perfect results
brown sugar
packed
shortening
eggs
pumpkin
flour
baking powder
cinnamon
nutmeg
ginger
salt
raisins
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, combine brown sugar, shortening, eggs, and pumpkin.
Mix thoroughly until well combined.
In a separate bowl, sift together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients (pumpkin mixture).
Blend all ingredients well until a smooth batter forms.
Fold in raisins.
Lightly spray a springform pan with cooking oil.
Pour the batter into the prepared springform pan.
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the pan.
Remove from oven and let cool in the pan before unmolding.
Serve and enjoy!
Expert advice for the best results
Add a cream cheese frosting for extra richness.
Toast the raisins before adding them to the batter for a nuttier flavor.
Substitute some of the flour with whole wheat flour for a healthier cake.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Dust with powdered sugar or drizzle with cream cheese frosting.
Serve with a scoop of vanilla ice cream.
Serve with a dollop of whipped cream.
Pairs well with the sweetness and spice of the cake.
Discover the story behind this recipe
Associated with fall harvest and Thanksgiving.
Discover more delicious American Dessert recipes to expand your culinary repertoire
A no-bake dessert bar with a biscuit base, custard filling, and chocolate topping.
A classic apple cake recipe perfect for any occasion.
A rich and creamy New York-style cheesecake with a graham cracker crust.
A rich and decadent hot fudge pudding cake with a gooey chocolate sauce, topped with whipped cream.
Peanut butter cookies topped with chocolate kisses, perfect for Valentine's Day or any occasion.
A sweet and delicious cake with a cinnamon-sugar swirl, reminiscent of a honey bun.
A classic pecan pie recipe with a rich, sweet filling and crunchy pecans.
A classic blueberry cream pie with a sweet and tangy filling, topped with a buttery crumble.