Orange-glazed pumpkin cake
16 Servings
Ingredients
| Quantity | 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 |
Directions
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@...