PUMPKIN ORANGE CAKE Richard Hahnenkamp

By LADONMANK

Ingredients

• . CAKE: Edit Delete
• 1 1) 1 1/4 1/4 cups sugar Edit Delete
• 2 2) 1/2 1/2 cup butter Edit Delete
• 3 3) 1 1 cup pumpkin Edit Delete
• 4 4) 1/2 1/2 cup milk Edit Delete
• 5 5) 1/4 1/4 cup orange juice Edit Delete
• 6 6) 2 2 eggs, beaten Edit Delete
• 7 7) 1 1 tablespoon grated orange peel Edit Delete
• 8 8) 2 2 cups flour Edit Delete
• 9 9) 1 1 tablespoon baking powder Edit Delete
• 10 10) 1 1 teaspoon cinnamon Edit Delete
• 11 11) 1/2 1/2 teaspoon salt Edit Delete
• 12 12) 1/2 1/2 teaspoon baking soda Edit Delete
• 13 13) 1/2 1/2 teaspoon ginger Edit Delete
• 14 14) 1/2 1/2 teaspoon allspice Edit Delete
• 15 15) 1/2 1/2 cup pecans, chopped Edit Delete
• to Ingredient to this Sub Section

Preparation

Step 1

2. ORANGE BUTTER ICING: Edit Delete

1) 1 (8 oz.) cream cheese, softened Edit Delete
2) 1/2 stick butter, softened Edit Delete
3) 1 tablespoon fresh orange juice Edit Delete
4) 1 teaspoon grated orange peel Edit Delete
5) 1 teaspoon vanilla Edit Delete
6) 4 cups powdered sugar Edit Delete
7) 1/4 teaspoon orange food coloring Edit Delete
Add Ingredient to this Sub Section

Blend the cream cheese, butter, orange juice, orange peel, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy - about 3 more minutes. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to spread icing on the cake.