2/3 c Vegetable Shortening, 2 ts Baking Soda
-solid 1/2 ts Baking Powder
2 2/3 c Sugar 1 1/2 ts Salt
4 Eggs, lightly beaten 1 ts Ground Cinnamon
1 cn (16 Oz) Pumpkin Puree 1 ts Ground Cloves
2/3 c Water 2/3 c Walnuts, coarsely chopped
3 1/2 c All-Purpose Flour 2/3 c Raisins
* Heat oven to 350 F.
* Grease three 8 1/2 x 4 1/2 x 2 1/2-inch or two 9 x 5 x 3-inch loaf
pans. Line the bottoms with wax paper, cut to fit.
1. In a large bowl, cream the shortening and sugar together until
light and fluffy. Stir in eggs, pumpkin and water.
2. Whisk together the flour, baking soda, baking powder, salt,
cinnamon, and cloves. Blend into the pumpkin mixture. Stir in the
nuts and raisins.
3. Divide the batter among the pans of your choice. Bake about 70
mins, or until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 mins, then turn out and cool completely on
racks.
This double prize winner submitted by Mary Keyes to the section on the
NORTHWESTERN MICHIGAN FAIR of Travers City, Mich. Fair Dates: 2nd
week of August for 7 days.
Yields
2 servings