Name: Pumpkin Pound Cake
Ingredients: 2 c BUTTER, MELTED; 5 c CANNED PUMPKIN; 4 c SUGAR; 8 EGGS, ROOM TEMP; 6 c FLOUR; 1/2 ts Salt; 4 ts Baking soda; 1 ts Freshly grated nutmeg; 2 ts Cinnamon; 2 ts Vanilla; 3 c Heavy whipping vream; 3/4 c Orange juice; 2 tb Powdered sugar; 1 c Walnuts or pecans, chopped

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Cakes, Pound	10	Servings

INGREDIENTS

2	c	BUTTER, MELTED
5	c	CANNED PUMPKIN
4	c	SUGAR
8		EGGS, ROOM TEMP
6	c	FLOUR
1/2	ts	Salt
4	ts	Baking soda
1	ts	Freshly grated nutmeg
2	ts	Cinnamon
2	ts	Vanilla
3	c	Heavy whipping vream
3/4	c	Orange juice
2	tb	Powdered sugar
1	c	Walnuts or pecans, chopped

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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