| 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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