Recipe - Orange-Glazed Pumpkin Cake

2 cup Brown sugar; firm packed
Three fourths cup Crisco; butter or reg. flvr
16 ounce Pumpkin can; solid pack
4 Eggs
One fourth cup Water
2 cup Allpurpose flour
1 1/3 cup Quaker oats (quick or old
;fashioned; uncooked)
One half cup Nuts; chopped =or=
; raisins
4 teaspoon Baking powder
1 tablespoon Pumpkin pie spice
1 One half teaspoon Baking soda
Three fourths teaspoon Salt (optional); glaze:
1 cup Powdered sugar
4 teaspoon Orange juice
Three fourths teaspoon Orange peel; grated

Heat oven to 350 degrees F. Grease 10cup 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