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.