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PUMPKIN CAKE WITH ORANGE GLAZE
2 cups boiling water
1/2 cup raisins
2 cups granulated sugar
1 cup melted Butter Flavor CRISCO
1 can (16 ounces) solid-pack pumpkin, (not pumpkin pie filling) 4 eggs
2 cups Flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon salt
1/4 teaspoon ground cloves
ORANGE GLAZE:
1 cup powered sugar
1 tablespoon plus
1 teaspoon orange juice
3/4 teaspoon grated orange peel
Chopped walnuts
Heat oven to 350°F.
Spray a 10-inch (12-cup) Bundt pan with No Stick Flour Spray; set aside.
CAKE: Place raisins in a medium heatproof bowl; pour boiling water over
raisins. Drain. Press lightly to remove excess water. In the bowl of an
electric mixer combine granulated sugar, melted CRISCO Shortening,
pumpkin and eggs; beat at medium-high speed for 5 minutes. In a medium
bowl combine flour, cinnamon, baking powder, baking soda, ginger, salt
and cloves; add to pumpkin mixture, 1 cup at a time, beating at low
speed after each addition until blended. Stir in raisins with spoon.
Pour into prepared pan.
Bake 50-55 minutes or until toothpick inserted near center comes out
clean. Cool 15 to 20 minutes before removing from pan. Place cake, top
side up, on wire rack. Cool completely. Place cake on serving plate.
Glaze cake.
ORANGE GLAZE:
In a small bowl combine co nfectioners' sugar, orange juice and orange
peel; stir to blend. Spoon over top of cake, letting excess glaze run
down side.
Sprinkle with chopped nuts before glaze hardens.