Recipe: Orange-Glazed Pumpkin Cake

Orange-Glazed Pumpkin Cake
From: Kitchenlink
From Judi M. Phelps

2 cups brown sugar; firm packed
3/4 cup Crisco; butter-flavored or regular
1 (16 oz) pumpkin can; solid pack
4 eggs
1/4 cup water
2 cups all-purpose flour
1 1/3 cups Quaker oats (quick or old fashioned; uncooked)
1/2 cup nuts; chopped or raisins
4 tsp baking powder
1 tbsp pumpkin pie spice
1 1/2 tsp baking soda
3/4 tsp salt (optional)

Glaze:
1 cup powdered sugar
4 tsp orange juice
3/4 tsp 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.