| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cakes, Bundt, Holiday | 16 | Servings | |
INGREDIENTS
| 2 | c | Brown sugar; firm packed |
| 3/4 | c | Crisco; butter or reg. flvr |
| 16 | oz | Pumpkin can; solid pack |
| 4 | Eggs | |
| 1/4 | c | Water |
| 2 | c | All-purpose flour |
| 1 1/3 | c | Quaker oats (quick or old |
| ;fashioned; uncooked) | ||
| 1/2 | c | Nuts; chopped -=or=- |
| ; raisins | ||
| 4 | ts | Baking powder |
| 1 | tb | Pumpkin pie spice |
| 1 1/2 | ts | Baking soda |
| 3/4 | ts | Salt (optional); glaze: |
| 1 | c | Powdered sugar |
| 4 | ts | Orange juice |
| 3/4 | ts | Orange peel; grated |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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