Thanksgiving Pumpkin Cake

Thanksgiving Pumpkin Cake

1/2 cup shortening
1 cup sugar
1 egg, well-beaten
1 cup pumpkin pulp
2 cups sifted cake flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 teaspoons cinnamon
2/3 cup milk
1/2 cup chopped nuts
1/2 cup chopped raisins

Cream shortening.  Add sugar gradually and beat until light and fluffy.  Stir in beaten egg and pumpkin.  Sift flour, baking powder, salt and spices together.  Blend in sifted dry ingredients alternately with milk.  Fold in nuts and raisins.  Spread in greased 8- by 8-inch pan.  Bake in moderate oven 350 degrees for about 1 hour. Frost with a butter frosting.  Use convenient canned pumpkin or fresh pumpkin by following the baking method of preparing the pulp.

Yield 1 8-inch square cake.

Butter Icing

4 tablespoons butter or margarine
2 cups confectioner's sugar
1 teaspoon vanilla
3 tablespoons cream

Cream butter.  Add sugar gradually and cream thoroughly.  Add vanilla.  Stir in small amount of cream at a time until mixture is desired consistency for spreading.

Yield: frosting to cover 1 cake