Maple Nut Pumpkin Cake

• 2 1/2 cups flour
• 1 1/2 tsp. ground cinnamon
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground allspice
• 1/4 tsp. ground cloves
• 1/2 cup shortening
• 1 1/2 cups sugar
• 1/4 cup maple-flavored syrup
• 1/2 tsp. vanilla
• 2 eggs
• 1 cup canned pumpkin
• 1/4 cup milk
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• 1 cup chopped walnuts or pecans
• 1 cup sifted powdered sugar
• 2 Tbsp. maple-flavored syrup
• 1 Tbsp. margarine or butter, melted
• 1-3 tsp. milk

Directions

Grease and lightly flour a 10 inch fluted tube pan. Combine flour, cinnamon, baking powder, soda, nutmeg, allspice, and cloves; set aside. Beat shortening with an electric mixer on medium to high speed 30 seconds. Add sugar, 1/4 cup maple syrup, or maple-flavored syrup, and vanilla; beat until combined. Add eggs, one at a time, beating after each addition until combined. Add pumpkin and milk; beat until combined. Add flour mixture and beat just until combined. Stir in nuts. Add the margarine, 1-3 tsp. milk and syrup at last. Pour batter into prepared pan. Bake in a 350 degree F oven for 50-55 minutes. Cool in pan 15 minutes. Remove cake and cool on wire rack.

By Robin from Washington, IA