Orange-glazed Pumpkin Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Bundt, Cakes, 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 | t | Baking powder |
| 1 | T | Pumpkin pie spice |
| 1 1/2 | t | Baking soda |
| 3/4 | t | Salt, optional glaze: |
| 1 | c | Powdered sugar |
| 4 | t | Orange juice |
| 3/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 238
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 46.5mg
Sodium: 266.4mg
Potassium: 95.8mg
Carbohydrates: 54.2g
Fiber: <1g
Sugar: 40.9g
Protein: 3.3g