Yield: 10 Servings
|2 cups||BUTTER, MELTED|
|5 cups||CANNED PUMPKIN|
|8 eaches||EGGS, ROOM TEMP|
|4 teaspoons||Baking soda|
|1 teaspoon||Freshly grated nutmeg|
|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.