PUMPKIN ORANGE CAKE

Pumpkin Orange Cake image

"This moist make-ahead spice cake with its flavorful orange frosting is popular at family gatherings," shares Shirley Glaab of Hattiesburg, Mississippi. "It's simple to prepare and it tastes so good, everyone asks for the recipe."

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 22

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Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup orange juice
1/4 cup 2% milk
1 tablespoon grated orange zest
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 cup chopped walnuts
ORANGE FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
3 tablespoons 2% milk
2 teaspoons orange juice
4-1/2 teaspoons grated orange zest
Candied orange peel, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.

Nutrition Facts : Calories 445 calories, Fat 17g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 395mg sodium, Carbohydrate 70g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.