Pennsylvania Dutch Pumpkin Cake

• 3 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. ground allspice
• 1 tsp. ground cloves
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1 c. solid vegetable shortening
• 2 c. sugar
• 4 large eggs
• 2 c. canned solid pack pumpkin
• 1 tsp. vanilla extract
• powdered sugar

1. Preheat oven to 350u0b0.
2. Grease 12-cup Bundt pan.
3. Sift first 8 ingredients into medium bowl.
4. Using electric mixer, beat shortening and 2 cups sugar in large bowl to blend.
5. Add eggs, 1 at a time, beating well after each addition.
6. Add pumpkin and vanilla; beat until combined.
7. Stir in dry ingredients.
8. Transfer batter to prepared pan.
9. Bake until tester inserted near center comes out clean, about 1 hour.
10. Cool cake in pan on rack 20 minutes. Turn out cake onto rack and cool completely.
11. Sift powdered sugar over and serve.

allpurpose, baking powder, baking soda, ground allspice, ground cloves, ground cinnamon, ground nutmeg, ground ginger, vegetable shortening, sugar, eggs, pumpkin, vanilla extract, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284645 (may not work)