Pumpkin orange cake

Yield: 8 servings

Measure Ingredient
2½ cup Unbleached flour
2 cups Granulated sugar
2 teaspoons Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Ginger
¼ teaspoon Cloves
1¼ teaspoon Baking powder
¾ teaspoon Baking soda
¼ teaspoon Salt
½ cup Margarine -- softened
3 \N Egg whites --whipped
1⅔ cup Pumpkin
½ cup Orange juice -- at room
\N \N Temperature
1 tablespoon Orange peel -- grated
1 cup Powdered sugar -- sifted
2 tablespoons Orange juice -- at room
\N \N Temperature



Preheat oven at 350. Prepare a 13 x 9" pan with cooking spray and flour. In a mixing bowl, combine flour, granulated sugar, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda and salt. In another mixing bowl, combine margarine, egg whites, pumpkin, orange juice, and orange peel. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake 45 minutes. Meanwhile, to prepare topping, combine powdered sugar and orange juice in a small bowl. Spread topping over cooled cakes.

Recipe By : Anita A. Matejka

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