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Catholic Recipe: Pumpkin Orange Cake

    INGREDIENTS

  • 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:

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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