Pumpkin-Pecan Tea Loaf

Ingredients

• 23 c shortening
• 2 23 c sugar
• 4 eggs
• 1 1 lb can pumpkin
• 23 c water
• 2 12 c all-purpose flour unsifted
• 1 c whole wheat flour
• 2 tsp soda
• 1 12 tsp salt
• 12 tsp each baking powder and ground cardamom
• 1 tsp each ground cloves and ground cinnamon
• 1 c each raisins and chopped pecans

Directions

1. In a large mixing bowl beat together shortening and sugar until well blended
2. Beat in eggs
3. Add pumpkin and water and stir until blended
4. 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
5. Pour batter into 2 greased and flour-dusted pans each about 5 x 9-inches or in 3 pans each about 3 38 x 7 38-inches
6. Bake in a 350 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
7. Let cool in pans 10 minutes then turn out on a wire rack and cool thoroughly Makes 2 medium or 3 small loaves