Pumpkin-Raisin Spice Sheet Cake
Recipe: #15883
November 13, 2014
Categories: Desserts, Cakes, Pumpkin, Christmas, Potluck Thanksgiving, Oven Bake, Kosher, Non-Dairy, Vegetarian, Spices, Kosher Meat, Kosher Dairy, more
"I make these every Fall, it's easy and the best I've made, I'm sure there are ones out there just as good I just haven't found one yet as good as this one, this cake stays moist for a long time. This is baked in a large 15x10 sheet pan so it makes a lot of cake"
Original is 49 servings
Ingredients
Nutritional
- Serving Size: 1 (36.5 g)
- Calories 132.3
- Total Fat - 5.8 g
- Saturated Fat - 0.9 g
- Cholesterol - 19.3 mg
- Sodium - 92.4 mg
- Total Carbohydrate - 19.3 g
- Dietary Fiber - 0.5 g
- Sugars - 12.8 g
- Protein - 1.6 g
- Calcium - 26.6 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat oven to 350°F.
Step 2
Lightly grease bottom and sides of 15x10-inch sheet pan with shortening.
Step 3
In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins or walnuts. Spread evenly in pan.
Step 4
Bake 22 to 25 minutes or until light brown.
Step 5
Cool completely then frost with icing.
Step 6
Spread frosting over bars.
Step 7
Slice into 7 rows by 7 rows. Store in refrigerator.
Tips
- 15x10 sheet pan
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