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!
cost per recipe: $6.65
The price is determined by the national average.
cups all-purpose flour
teaspoons baking powder
teaspoon baking soda
tablespoon ground cinnamon
teaspoon ground ginger
teaspoon ground ground cloves
cups granulated sugar
cup (1 stick) butter-flavor vegetable shortening, melted
can (15 ounces) pumpkin
cup raisins, softened
cup confectioners' sugar
teaspoon grated orange zest
teaspoons orange juice
tablespoons chopped walnuts
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.