Pumpkin Orange Cake

Name: Pumpkin Orange Cake
Ingredients: 1/2 cup butter, softened; 1-1/4 cups sugar; 2 large eggs; 1 cup canned pumpkin; 1/2 cup orange juice; 1/4 cup whole 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; 1/3 cup butter, softened; 3 cups confectioners' sugar; 3 tablespoons whole milk; 2 teaspoons orange juice; 4-1/2 teaspoons grated orange zest; Candied orange peel, optional

21 ingredients

4 steps

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs
1 cup canned pumpkin
1/2 cup orange juice
1/4 cup whole 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
1/3 cup butter, softened
3 cups confectioners' sugar
3 tablespoons whole milk
2 teaspoons orange juice
4-1/2 teaspoons grated orange zest
Candied orange peel, optional

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one 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.
2

Pour into a greased
3

. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4

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.