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Pumpkin Cake with Orange Glaze

Pumpkin Cake with Orange Glaze

5 1

A zesty orange glaze and a sprinkle of chopped walnuts are the finishing touches for this spectacular spiced pumpkin cake. Perfect for the fall, this cake is so delectable, you'll want to make it year round!

serves 12 people

Ingredients

cost per recipe: $6.65

The price is determined by the national average.

  • 2

    cups all-purpose flour

  • 2

    teaspoons baking powder

  • 1

    teaspoon baking soda

  • 1

    tablespoon ground cinnamon

  • 1

    teaspoon ground ginger

  • 1/4

    teaspoon ground ground cloves

  • 3/4

    teaspoon salt

  • 2

    cups granulated sugar

  • 1

    cup (1 stick) butter-flavor vegetable shortening, melted

  • 1

    can (15 ounces) pumpkin

  • 4

    egg

  • 1/2

    cup raisins, softened

  • 1

    cup confectioners' sugar

  • 3/4

    teaspoon grated orange zest

  • 4

    teaspoons orange juice

  • 2

    tablespoons chopped walnuts

view nutrition info

How to Make It

Heat the oven to 350ºF.  Lightly grease and flour a 10-inch Bundt pan. Stir the flour, baking powder, baking soda, cinnamon, ginger, cloves and salt in a medium bowl.
Beat the granulated sugar, shortening, pumpkin and eggs in a large bowl with an electric mixer on medium-high speed for 5 minutes. Reduce the speed to low.  Add the flour mixture, 1 cup at a time, until the mixture is blended.  Stir in the raisins.  Pour the batter into the pan. Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.  Let the cake cool in the pan for 15 minutes.  Remove the cake from the pan to a wire rack and let cool completely.
Stir the confectioners' sugar, orange zest and orange juice in a small bowl until the mixture is smooth.  Spoon the glaze over the cake.  Sprinkle with the walnuts.
Step 1

Heat the oven to 350ºF.  Lightly grease and flour a 10-inch Bundt pan.

Step 2

Stir the flour, baking powder, baking soda, cinnamon, ginger, cloves and salt in a medium bowl.

Step 3

Beat the granulated sugar, shortening, pumpkin and eggs in a large bowl with an electric mixer on medium-high speed for 5 minutes. Reduce the speed to low.  Add the flour mixture, 1 cup at a time, until the mixture is blended.  Stir in the raisins.  Pour the batter into the pan.

Step 4

Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.  Let the cake cool in the pan for 15 minutes.  Remove the cake from the pan to a wire rack and let cool completely.

Step 5

Stir the confectioners' sugar, orange zest and orange juice in a small bowl until the mixture is smooth.  Spoon the glaze over the cake.  Sprinkle with the walnuts.

Recipe Tips

  • Ingredient Note: Make sure to buy plain canned pumpkin and not canned pumpkin pie filling to use in this recipe.
  • Ingredient Note: To soften the raisins, place them into a colander.  Pour 2 cups boiling water over the raisins.  Drain and pat dry.
  • Flavor Variation: for Vanilla Frosting instead of Orange Glaze, beat 1/4 cup Crisco® butter-flavor all-vegetable shortening, melted and 2 cups confectioners' sugar in a medium bowl with an electric mixer on low speed.  Increase the speed to high.  Add 2 tablespoons milk and 1 teaspoon vanilla extract and beat until the mixture is smooth.  Spread on the cake and top with the walnuts.
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Ratings & Reviews

(1)
  • Kathy C.

    June 20, 2005

    Pumpkin Cake with Orange Glaze

    What a great combination of flavors. This cake is so good!

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