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
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
Yields
16 Servings