Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | BUTTER, MELTED |
| 5 cups | CANNED PUMPKIN |
| 4 cups | SUGAR |
| 8 eaches | EGGS, ROOM TEMP |
| 6 cups | FLOUR |
| ½ teaspoon | Salt |
| 4 teaspoons | Baking soda |
| 1 teaspoon | Freshly grated nutmeg |
| 2 teaspoons | Cinnamon |
| 2 teaspoons | Vanilla |
| 3 cups | Heavy whipping vream |
| ¾ cup | Orange juice |
| 2 tablespoons | Powdered sugar |
| 1 cup | Walnuts or pecans, chopped |
Cream the butter and sugar. Add the pumpkin and beat until light and fluffy. Add the eggs one at a time, beating well after each addition.
Combine the dry ingredients and slowly add to the creamed mixture.
Add the vanilla and beat well. Pour into 2 greased and floured bundt or tube pans and bake for 1 hour and 15 minutes at 350 degrees.
Whip the cream until stiff. Mix in the organge concentrate and sugar. Let the cakes cool in the pans for 25 -30 minutes. Serve slices garnished with a collop of orange cream springled with walnuts.