Catholic Recipe: Pumpkin Orange Cake
- 1/2 cup butter or margarine, softened
- 1-1/4 cups sugar
- 2 eggs
- 1 cup cooked or canned pumpkin
- 1/2 cup orange juice
- 1/4 cup milk
- 1 tbls grated orange peel
- 2 cups flour
- 3 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1/2 cup chopped walnuts
Frosting: - 1/3 cup butter or margarine, softened
- 3 cups confectioners' sugar
- 3 tbls milk
- 2 tsp orange juice
- 4-1/2 tsp grated orange peel
Details
- Serves: 12
- Prep Time: N/A
- Difficulty: N/A
- Cost: N/A
- For Ages: n/a
- Origin:
Food Categories
Often Made With
Feasts
Seasons
Moist make-ahead spice cake with orange frosting.
DIRECTIONS
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. In another mixing bowl, beat pumpkin, orange juice, milk and orange peel. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture. Fold in nuts.
Pour into a greased 9 x 13 baking pan. Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.
For frosting, combine butter and confectioners' sugar in a mixing bowl. Beat in the milk, orange juice and peel. Frost cake.
Recipe Source: Quick Cooking magazine
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