This Bundt cake is filled with the flavor of pumpkin and dates. It’s topped with an orange glaze that dripped down the sides.
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This Bundt cake is filled with the flavor of pumpkin and dates. It’s topped with an orange glaze that dripped down the sides.
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp grated orange peel
1/4 cup sugar
1/2 tsp cloves
1 cup chopped nuts
3 tbsp margarine
1/2 tsp Clabber Girl Baking Soda
3/4 cup chopped dates
Cake:
1/2 tsp salt
Glaze:
2 cups all-purpose flour
2 eggs
1 cup powdered sugar
1 cup granulated sugar
1 cup canned pumpkin
1 tsp grated orange peel
Topping:
3 tsp Clabber Girl Baking Powder
1/3 cup orange juice
1-2 tbsp orange juice
1/4 cup all-purpose flour
2 tsp cinnamon
1/2 cup margarine, melted
In a small bowl, combine all topping ingredients except margarine; mix well. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Set aside. Preheat oven to 375° F. Grease a 10-inch tube pan. In a large bowl, sift together flour, sugar, Clabber Girl Baking Powder, spices, baking soda and salt; set aside. in a separate bowl beat eggs. stir in pumpkin, orange juice, margarine and orange peel. Add to dry ingredients, stirring just until dry ingredients are moistened. Sir in nuts and dates. Spoon batter into prepared pan and sprinkle with topping mixture. Bake at 375° F for 40 to 45 minutes or until tooghpick inserted in center comes out clean. Cool 30 minutes in pan; remove from pan. In small bowl, blend all of glaze ingredients adding enough orange juice for desired consistency. Drizzle over cake.
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp grated orange peel
1/4 cup sugar
1/2 tsp cloves
1 cup chopped nuts
3 tbsp margarine
1/2 tsp Clabber Girl Baking Soda
3/4 cup chopped dates
Cake:
1/2 tsp salt
Glaze:
2 cups all-purpose flour
2 eggs
1 cup powdered sugar
1 cup granulated sugar
1 cup canned pumpkin
1 tsp grated orange peel
Topping:
3 tsp Clabber Girl Baking Powder
1/3 cup orange juice
1-2 tbsp orange juice
1/4 cup all-purpose flour
2 tsp cinnamon
1/2 cup margarine, melted
In a small bowl, combine all topping ingredients except margarine; mix well. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Set aside. Preheat oven to 375° F. Grease a 10-inch tube pan. In a large bowl, sift together flour, sugar, Clabber Girl Baking Powder, spices, baking soda and salt; set aside. in a separate bowl beat eggs. stir in pumpkin, orange juice, margarine and orange peel. Add to dry ingredients, stirring just until dry ingredients are moistened. Sir in nuts and dates. Spoon batter into prepared pan and sprinkle with topping mixture. Bake at 375° F for 40 to 45 minutes or until tooghpick inserted in center comes out clean. Cool 30 minutes in pan; remove from pan. In small bowl, blend all of glaze ingredients adding enough orange juice for desired consistency. Drizzle over cake.