Pumpkin Pound Cake

Pumpkin Pound Cake

Makes two 9 X 5-inch loaves, 16 servings each

2 cups Packed light brown sugar
2 cups Margarine or butter
4 cups All-purpose flour
2 teaspoons Baking soda
2 teaspoons Cinnamon
2 teaspoons Ginger
1 teaspoon Nutmeg
1 teaspoon Salt
6 large Eggs
1 can Pumpkin (16-oz.)
Candied orange peel for Garnish
2/3 cup Confectioners' sugar
1 tablespoon Orange juice (optional)

Preheat oven to 325. Grease two 9 x 5" loaf pans. In large bowl with mixer at low speed, beat brown sugar and margarine or butter just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add flour, baking soda, cinnamon, ginger, nutmeg, salt,eggs and pumpkin; beat until well mixed, scraping bowl frequently with rubber spatula. Increase speed to high; beat 2 min., occasionally scraping bowl. Spoon batter into pans. Bake loaves 70-75 min. until toothpick inserted in center comes out clean. Cool loaves in pans on wire racks 10 min.; remove from pans and finsih cooling on racks.

Meanwhile prepare Candied Orange Peel. To serve, in small bowl, with spoon, mix confectioners' sugar with orange juice or water; drizzle over cooled loaves.


With veg. peeler, peel 1" wide, long strips of peel from 2 large oranges. Trim off as much white membrane from peel as possible. In 1-qt. saucepan over high heat, heat orange peel strips, 3/4c. water, and 1/3 c. sugar to boiling. Reduce heat to low; simmer 15 min., stirring occasionally until orange peel is limp and translucent. Drain orange peel and place on cookie sheet; sprinkle randomly with 1 ts. sugar. Let dry.

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