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Print this Recipe    Pumpkin Orange

Pumpkin Orange Cake

2 1/2 cups sugar
1 cup vegetable oil
4 large eggs
1 can (or 16 oz fresh) pumpkin
1 tablespoon grated orange peel
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
2/3 cup orange juice
1 cup pecan pieces (optional)

In a large mixing bowl, beat sugar, oil and eggs. Stir in pumpkin
and orange peel. In another bowl, sift together flour, baking
soda, cinnamon, salt, baking powder, allspice and cloves. Add to
creamed mixture alternating with orange juice. Pour batter into
a greased and floured 12 cup bundt pan. Bake at 350F for 50 to 55
minutes or until a cake tester inserted in middle comes out clean.
Cool 5 minutes; invert onto wire rack. Cool thoroughly. Spoon
orange glaze over cake.

Orange glaze:

Blend together 1 1/2 cups confectioners sugar, 1 teaspoon grated
orange peel, and 1 to 2 tablespoons of orange juice to spreading
consistency.

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