Ingredients
1/2 cup butter, softened1-1/4 cups sugar2 large eggs, room temperature1 cup canned pumpkin1/2 cup orange juice1/4 cup 2% milk1 tablespoon grated orange zest2 cups all-purpose flour3 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground allspice1/2 cup chopped walnutsORANGE FROSTING:1/3 cup butter, softened3 cups confectioners’ sugar3 tablespoons 2% milk2 teaspoons orange juice4-1/2 teaspoons grated orange zestCandied orange peel, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a large bowl, beat butter and confectioners’ sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.
