*  Exported from  MasterCook  *
 
                             Pumpkin Pound Cake
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----GH, 12/94, PAGE 222-----
                         -----VIA BETTE LELAND CGVH43B-----
    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 (opt.)
 
 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, each 16 servings CANDIED ORANGE PEEL: 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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