Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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-----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.
