Our Visit With Brittney & Pumpkin Spice Cake I

I know its been a few days since I posted a Blogg,

we have been busy getting ready for fall and going out for lunches and dinners all week.. so its been a busy time. Today Im taking the time out to do a little posting and I did take a lot of photos of my flowers for fall they look so pretty I hate for it to end.

Last Saturday we went to Taylor Street, Greek Town area to visit our youngest grand daughter, who is going to Collage in the area, UIC we went out to lunch back in our old neighborhood. The area were she goes to school is safe  but  isnt the friendliest to be wandering out of... 

  Below are a few pictures from our visit..



I started to decorate for Halloween.

More photo share to come tomorrow.

I have a lot to do today and I cant get it done sitting on the computer.

Sharing a great fall recipe

Pumpkin Spice Cake I

Original Recipe Yield1 - 10 inch Bundt pan

Ingredients

• 1 1/4 cups shortening
• 2 eggs, beaten
• 1 cup packed brown sugar
• 1 1/4 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt cinnamon, nutmeg, allspice and ginger. Set aside.
2. In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5.                

Thanks For Looking