Yield: 16 Servings
Measure | Ingredient |
---|---|
2 cups | Brown sugar; firm packed |
¾ cup | Crisco; butter or reg. flvr |
16 ounces | Pumpkin can; solid pack |
4 \N | Eggs |
¼ cup | Water |
2 cups | All-purpose flour |
1⅓ cup | Quaker oats (quick or old |
\N \N | ;fashioned; uncooked) |
½ cup | Nuts; chopped -=or=- |
\N \N | ; raisins |
4 teaspoons | Baking powder |
1 tablespoon | Pumpkin pie spice |
1½ teaspoon | Baking soda |
¾ teaspoon | Salt (optional); glaze: |
1 cup | Powdered sugar |
4 teaspoons | Orange juice |
¾ teaspoon | Orange peel; grated |
Heat oven to 350 degrees F. Grease 10-cup Bundt or tube pan.
For cake, beat sugar and Crisco until fluffy. Mix in pumpkin, eggs and water. Combine remaining cake ingredients, mixing well; gradually add to pumpkin mixture; mix well. Spread into pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. For glaze, mix all ingredients until smooth; drizzle over cake.
From the MM database of Judi M. Phelps. jphelps@... or jphelps@...