Pumpkin Pound Cake

Ingredients

• 1 cup granulated sugar
• 1 cup packed brown sugar
• 3/4 cup shortening
• 2 eggs
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 15-ounce can pumpkin
• 1 cup raisins
• 1 cup chopped pecans or other nuts
• 1 cup chopped maraschino cherries
• Orange juice (optional)
• Coarse sugar (optional)
• Maraschino cherries (optional)

Directions

1. In a large mixing bowl beat granulated sugar,
brown sugar, shortening, and eggs with an electric
mixer on medium speed for 2 minutes, scraping
bowl occasionally. In a medium mixing bowl stir
together flour, baking soda, cinnamon, cloves,
nutmeg, and salt. Add flour mixture and pumpkin
alternately to shortening mixture, beating on low
speed after each addition until combined. Stir in
raisins, nuts, and cherries.

2. Turn batter into a greased and floured 10-inch
fluted tube pan. Bake in a 350 degree F oven about
1 hour or until a toothpick inserted near center
comes out clean. Cool on a wire rack for 10 minutes.
Remove from pan. Cool completely on wire rack.
Brush with orange juice and sprinkle with coarse
sugar, if desired. Garnish with maraschino cherries,
if desired. Makes 14 to 16 servings.

Make-Ahead Tip: Refrigerate cake, covered, up to 3
days. Or freeze, wrapped in foil, up to 2 months.