1/3 cup shortening
1 1/2 cups sugar
2 eggs
1/2 tsp vanilla
1 cup canned pumpkin
1/3 cup water
1 2/3 cups flour
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup nuts

Blend the shortening and sugar. When smooth, add the vanilla and eggs, then the pumpkin. Combine the dry ingredients in a separate bowl and sift to mix well. In four parts, add in the dry ingredients with the water. When mixing do not over beat. Fold in the nuts. Pour into a greased 9 x 5 x 3 inch pan, or 2 smaller pans. Bake at 350°F for 45 to 55 minutes. Cool in pans for 10 to 15 minutes before removing from the pan to finish cooling on a wire rack. Store in the refrigerator to keep moist.