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Orange Glazed Pumpkin Cake

Source: Burt Wolf's Menu Cookbook
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Active Time:  15 Minutes
Total Time:  50 Minutes
  Makes 8 servings
For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
8 tablespoons unsalted butter or margarine
1 cup granulated sugar
2 eggs
1 cup canned pumpkin puree
For the Orange Glaze:
1 cup confectioners' sugar, sifted
2 tablespoons orange juice
Grated zest of 1 orange
Preheat the oven to 350 degrees F. Lightly butter or oil a 6-cup Bundt pan, then dust the pan lightly with flour.

In a bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and salt, then set aside. In another bowl, using an electric mixer, beat together the butter or margarine and sugar. Add the eggs, one at a time, beating to blend. Add the pumpkin and beat until combined. Stir the dry ingredients into the wet ingredients.

Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a wooden toothpick comes out clean. Cool the cake on a rack.

In a bowl, stir together the ingredients until smooth. Pour the glaze over the cooled cake.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 363
Fat. Total: 13g
Fiber: 1g
Carbohydrates, Total: 58g
Sodium: 350mg
% Cal. from Fat: 32%
Cholesterol: 84mg
Protein: 4g
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