Email to Cooking NEWBIE       

Pumpkin Orange Cake

Source of Recipe

Quick Cooking (Sept/Oct 2001)


Recipe Introduction

This is moreso seasonal; an Autumn cake but I love it year round!

List of Ingredients

Pumpkin Orange Cake
Makes 12 servings

1/2 cup butter or margarine, softened
1 1/4 cups sugar
2 eggs
1 cup cooked or canned pumpkin
1/2 cup orange juice
1/4 cup milk
1 tbsp. grated orange peel
2 cups all-purpose flour
3 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/2 cup chopped walnuts
Orange Frosting:
1/3 cup butter or margarine, softend
3 cups confectioners' sugar
3 tbsp. milk
2 tsp. orange juice
4 1/2 tsp. grated orange peel
Candied orange peel, optional


Recipe

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. In another mixing bowl, beat pumpkin, orange juice, milk and orange peel. Combine dry ingredietns; add to creamed mixture alternately with pumkin mixture. Fold in nuts.

Pour into greased 13x9x2-inch baking pan. Bake at 350* for 30 min. or until a toothpick comes out clean. Cool on a wire rack.

For frosting, combine butter and confectioners' sugar in a mixing bowl. Beat in the milk, orange juice and peel. Frost cake. Garnish with candied peel if desired.