Recipe - Pumpkin Pound Cake

2 cup BUTTER, MELTED
5 cup CANNED PUMPKIN
4 cup SUGAR
8 EGGS, ROOM TEMP
6 cup FLOUR
One half teaspoon Salt
4 teaspoon Baking soda
1 teaspoon Freshly grated nutmeg
2 teaspoon Cinnamon
2 teaspoon Vanilla
3 cup Heavy whipping vream
Three fourths cup Orange juice
2 tablespoon Powdered sugar
1 cup 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.

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