Whats cookin'?

On Sunday's I like to bake.
This week I tried this new recipe for Pumpkin Orange Cake.

It was super moist and very easy to make. The flavor combination is different, not something your tongue is expecting, but really good. This one will definitely go into my recipe box.

recipe and photo from Taste of Home


CAKE

1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 cup canned pumpkin
1/2 cup orange juice
1/4 cup milk
1 tablespoon grated orange peel
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 cup chopped walnuts




ORANGE FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
3 tablespoons milk
2 teaspoons orange juice
4-1/2 teaspoons grated orange peel
Candied orange peel, optional
Directions: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange peel. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted near 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 peel. Frost cake. Garnish with candied peel if desired. Yield: 12 servings.