Cake:
2 cups boiling water
½ cup raisins
2 cups sugar
1 cup shortening
4 eggs
1 (16 oz) can solid-pack pumpkin
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
¼ teaspoon ground cloves
¾ teaspoon salt
Orange Glaze:
1 cup confectioners’ sugar
¾ teaspoon grated orange peel
4 teaspoons orange juice
chopped nuts (walnuts or pecans)
Preheat oven to 350 degrees. Grease bundt pan and flour lightly. Pour boiling water over raisins in colander. Drain. Press lightly to remove excess water. Combine sugar, shortening, pumpkin, and eggs in large bowl. Beat at medium-high speed for 5 minutes. Combine flour, cinnamon, baking powder, baking soda, ginger, salt, and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan. Bake at 350 degrees for 40-50 minutes. Cool 15-20 minutes before removing from pan. Combine confectioners’ sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon over top of cake, letting excess glaze run down side. Sprinkle with chopped nuts before glaze hardens.
2 cups boiling water
½ cup raisins
2 cups sugar
1 cup shortening
4 eggs
1 (16 oz) can solid-pack pumpkin
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
¼ teaspoon ground cloves
¾ teaspoon salt
Orange Glaze:
1 cup confectioners’ sugar
¾ teaspoon grated orange peel
4 teaspoons orange juice
chopped nuts (walnuts or pecans)
Preheat oven to 350 degrees. Grease bundt pan and flour lightly. Pour boiling water over raisins in colander. Drain. Press lightly to remove excess water. Combine sugar, shortening, pumpkin, and eggs in large bowl. Beat at medium-high speed for 5 minutes. Combine flour, cinnamon, baking powder, baking soda, ginger, salt, and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into pan. Bake at 350 degrees for 40-50 minutes. Cool 15-20 minutes before removing from pan. Combine confectioners’ sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon over top of cake, letting excess glaze run down side. Sprinkle with chopped nuts before glaze hardens.