Orange-glazed Pumpkin Cake

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.

Printer friendly version: Orange-glazed Pumpkin Cake

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