Yield: 16 Servings
|2 cups||Brown sugar; firm packed|
|¾ cup||Crisco; butter or reg. flvr|
|16 ounces||Pumpkin can; solid pack|
|2 cups||All-purpose flour|
|1⅓ cup||Quaker oats (quick or old|
|½ cup||Nuts; chopped -=or=-|
|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@...