Ingredients
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2 cups firmly packed light brown sugar
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3/4 cup butter flavor shortening
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4 eggs
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16 ounces pumpkin
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1/4 cup water
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2 1/2 cups cake flour
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4 teaspoons baking powder
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1 tablespoon pumpkin pie spice
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1 1/2 teaspoons baking soda
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1 teaspoon salt
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1/2 cup chopped walnuts
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1/2 cup raisins
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1 cup confectioners' sugar
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3/4 teaspoon orange zest
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4 teaspoons orange juice
Instructions
- Preheat oven to 350 degrees.
- Grease a 12 cup Bundt pan.
- Combine brown sugar and shortening in large bowl.
- Beat on low speed until creamy.
- Add the eggs one a time, beating well after each addition.
- Stir in the pumpkin and water.
- Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
- Add to the pumpkin mixture, beating at low speed until well blended.
- Beat for 2 minutes at medium speed.
- Fold in the 1/2 cup of walnuts and raisins.
- Spoon into the pan.
- Bake for 55-60 minutes.
- Cool for 10 minutes before removing from the pan.
- Place cake on serving plate.
- For the glaze, combine the sugar, orange peel and orange juice.
- Stir with a spoon until well blended.
- Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
- Sprinkle with additional nuts before the glaze hardens.