Pennsylvania Dutch Pumpkin Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0.
Grease 12-cup Bundt pan.
Sift first 8 ingredients into medium bowl.
Using electric mixer, beat shortening and 2 cups sugar in large bowl to blend.
Add eggs, 1 at a time, beating well after each addition.
Add pumpkin and vanilla; beat until combined.
Stir in dry ingredients.
Transfer batter to prepared pan.
Bake until tester inserted near center comes out clean, about 1 hour.
Cool cake in pan on rack 20 minutes. Turn out cake onto rack and cool completely.
Sift powdered sugar over and serve.