- 12
Ingredients
- Frosting:
- 1 cup shortening
- 1-1/4 cups sugar
- 3/4 cups packed brown sugar
- 5 eggs, room temperature
- 1 cup canned pumpkin
- 2-1/2 cups flour
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. baking soda
- 1/2 cup orange juice, room temperature
- 2 tsp. vanilla
- 1-1/2 cups chopped pecans
- 1 (16 oz.) box powdered sugar
- 6 tbsp. (3/4 stick) butter, melted
- 1/4 tsp. orange extract
- 2 - 3 tbsp. orange juice
Preparation
Step 1
Preheat oven to 325 degrees. Cream shortening, sugar and brown sugar in bowl for about 4 minutes. Add eggs, one at a time and mix well after each addition. Blend in pumpkin. In separate bowl, mix flour, spices, 1/4 tsp. salt and baking soda. Mix well. Gradually beat dry ingredients into batter until ingredients mix well. Fold in orange juice, vanilla and pecans. Pour into sprayed, floured Bundt pan. Bake for 70 to 75 minutes or until toothpick inserted in center comes out clean. Allow cake to stand in pan about 15 minutes. Turn cake out onto rack to cool completely before frosting.
Frosting:
Thoroughly mix all ingredients in bowl using only 2 tbsp. orange juice. Add more orange juice if frosting seems too thick. Serves 12 - 16.