Pumpkin-Pecan Tea Loaf - cooking recipe

Ingredients

2/3 c. shortening
2 2/3 c. sugar
4 eggs
1 (1 lb.) can pumpkin
2/3 c. water
2 1/2 c. all-purpose flour (unsifted)
1 c. whole wheat flour
2 tsp. soda
1 1/2 tsp. salt
1/2 tsp. each: baking powder and ground cardamom
1 tsp. each: ground cloves and ground cinnamon
1 c. each: raisins and chopped pecans

Preparation

In a large mixing bowl, beat together shortening and sugar until well blended.
Beat in eggs.
Add pumpkin and water and stir until blended.
In another bowl, combine all-purpose flour, whole wheat flour, soda, salt, baking powder, cardamom, cloves and cinnamon; add to pumpkin mixture and stir just until well blended. Stir in raisins and chopped pecans.
Pour batter into 2 greased and flour-dusted pans, each about 5 x 9-inches (or in 3 pans each about 3 3/8 x 7 3/8-inches).
Bake in a 350\u00b0 oven for about 1 hour and 15 minutes (or about 1 hour for the smaller pans), until a wooden pick inserted in the center comes out clean.
Let cool in pans 10 minutes; then turn out on a wire rack and cool thoroughly. Makes 2 medium or 3 small loaves.