Orange-glazed Pumpkin Cake Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Brown sugar, firm packed
3/4 cup: Crisco, butter or reg. flvr
16 ounce: Pumpkin can, solid pack
4: Eggs,
1/4 cup: Water,
2 cup: All-purpose flour,
1 1/3 cup: Quaker oats, (quick or old
, fashioned; uncooked)
1/2 cup: Nuts, chopped -=or=-
, raisins
4 tsp: Baking powder,
1 tbsp: Pumpkin pie spice,
1 1/2 tsp: Baking soda,
3/4 tsp: Salt (optional), glaze:
1 cup: Powdered sugar,
4 tsp: Orange juice,
3/4 tsp: Orange peel, grated
Directions:
Heat oven to 350 degrees F. Grease 10-cup Bundt or tube pan.
For cake, beat sugar and Crisco until fluffy. Mix in pumpkin, eggs
and water. Combine remaining cake ingredients, mixing well;
gradually add to pumpkin mixture; mix well. Spread into pan. Bake 60
to 70 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pan. Cool completely on wire
rack. For glaze, mix all ingredients until smooth; drizzle over cake.
From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp
For cake, beat sugar and Crisco until fluffy. Mix in pumpkin, eggs
and water. Combine remaining cake ingredients, mixing well;
gradually add to pumpkin mixture; mix well. Spread into pan. Bake 60
to 70 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pan. Cool completely on wire
rack. For glaze, mix all ingredients until smooth; drizzle over cake.
From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp