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Pumpkin Date Coffee Cake




Source of Recipe


Internet


List of Ingredients




TOPPING:
One-fourth cup flour
One-half teaspoon cinnamon
One-fourth cup sugar
3 tablespoons margarine

CAKE:
2 cups flour
1-cup sugar
3 teaspoons Clabber Girl baking powder
2 teaspoons cinnamon
One-half teaspoon nutmeg
One-half teaspoon cloves
One-half teaspoon baking soda
One-half teaspoon salt
2 eggs
1 cup canned pumpkin
One-third cup orange juice
One-fourth cup margarine, melted
One-fourth teaspoon grated orange peel
1-cup nuts
Three-fourths cup chopped dates

GLAZE:
1 cup powdered sugar
1 teaspoon grated orange peel
1 – 2 tablespoons orange juice
In small bowl, combine all toping ingredients except margarine; mix well.


Recipe



Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Set aside.

Heat oven to 375 degrees F. Grease 10-inch tube pan. Sift together flour, sugar, baking powder, spices, baking soda and salt. Place dry
ingredients in a large bowl. Beat eggs in a smaller bowl. Stir in pumpkin, orange juice, margarine and orange peel. Add to dry ingredients, stirring just until dry ingredients are moistened. Stir in nuts and dates. Spoon batter into greased pan; sprinkle with topping.
Bake at 375 degrees F. for 40 – 45 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes in pan; remove from pan.

In small bowl, blend all of glaze ingredients adding enough orange juice for desired consistency. Drizzle over cake.