2 c BUTTER, MELTED
5 c CANNED PUMPKIN
4 c SUGAR
8 ea 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
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.
Yields
10 Servings