2 cups sugar
2 eggs
2/3 cup oil
1/2 orange, grated (use fruit, juice and peel)
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons pumpkin pie spice
1 cup canned pumpkin
1 cup chopped walnuts
1/2 cup yellow raisins
Preheat oven to 350°. Grease and lightly flour a 10-inch tube pan with a removable bottom.
In the large bowl of an electric mixer, combine all the ingredients and beat until blended. Do not overbeat. Place batter into a 10-inch tube pan with a removable bottom, that has been greased and lightly floured. Bake in a 350° oven for 1 hour 10 minutes or until a cake tester, inserted in center, comes out clean. Allow to cool in pan. Remove from pan and drizzle top with Orange Glaze. Serves 12.
Orange Glaze:
1 tablespoon orange juice
1 tablespoon grated orange peel
2 tablespoons finely chopped walnuts
1/2 cup sifted powdered sugar (about)
Combine all the ingredients and stir until blended.
Note: - Do not glaze this bread before freezing. Glaze it after defrosting
P 21
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