Pumpkin Pound Cake

-GH, 12/94, PAGE 222
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-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.