2 cup brown sugar; firm packed
3/4 cup crisco; butter or reg. flvr
16 oz pumpkin can; solid pack
4 eggs
1/4 cup water
2 cup all-purpose flour
1 1/3 cup quaker oats (quick or old
1 ; fashioned; uncooked)
1/2 cup nuts; chopped -=or=-
1 ; raisins
4 teaspoon baking powder
1 tablespoon pumpkin pie spice
1 1/2 teaspoon baking soda
3/4 teaspoon salt (optional); glaze:
1 cup powdered sugar
4 teaspoon orange juice
3/4 teaspoon orange peel; grated
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
