Title: Orange-Glazed Pumpkin Cake
Categories: Cakes, Bundt, Holiday
Yield: 16 Servings

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini