| 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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