Pumpkin cake with Orange glaze

READY IN: 40mins
Recipe by Dave C

When my mom passed, i got most of her recipe/ books. This one i remember was real good as a child.

Top Review by Muffincake

delicious! i used half whole wheat flour and used olive oil instead of butter (just because i am a health freak), and it still turned out well. definitely will be making this one again.

Ingredients Nutrition


  1. Preheat oven to 350 f.
  2. Butter or coat with cooking spray a 9x13 inch backing pan.
  3. In a medium-size bowl, stir flour with baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt.
  4. set aside.
  5. In a large bowl,using a electric mixer, beat butter with brown sugar until creamy.
  6. beat in juice, eggs, vanilla and pumpkin puree until blended.
  7. Gradually beat in flour mixture, mixing just until smooth, about 2 min.
  8. Stir in nuts, if using, and candied ginger.
  9. Scrape batter into pan and smooth surface.
  10. Bake in center of 350 f.
  11. oven until sides of cake pull away from pan and a cake tester inserted in center of cake comes out clean (30-35 min).
  12. Meanwhile, for glaze, stir icing sugar with peel in a small bowl.
  13. Gradually stir in juice until its a spreading consistancy.
  14. Turn out cake, turn top side up on cooling rack.
  15. Spoon glaze down center of cake and spread.
  16. When glaze has set cut into squares or bars and serve.
  17. Cake will keep in refigerator for at least 1 week and freezes well.

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