Orange-glazed pumpkin cake

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 Eggs
¼ cup Water
2 cups All-purpose flour
1⅓ cup Quaker oats (quick or old
;fashioned; uncooked)
½ cup Nuts; chopped -=or=-
; 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@...

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