Pumpkin Orange Cake

• 1/2 cup butter, softened
• 1-1/4 cups sugar
• 2 large eggs
• 1 cup canned pumpkin
• 1/2 cup orange juice
• 1/4 cup whole milk
• 1 tablespoon grated orange zest
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 cup chopped walnuts
• 1/3 cup butter, softened
• 3 cups confectioners' sugar
• 3 tablespoons whole milk
• 2 teaspoons orange juice
• 4-1/2 teaspoons grated orange zest
• Candied orange peel, optional

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts.
2. Pour into a greased
3. . Bake at 350u0b0 for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and zest. Frost cake. Garnish with candied peel if desired.

butter, sugar, eggs, pumpkin, orange juice, milk, orange zest, flour, baking powder, ground cinnamon, baking soda, salt, ground ginger, ground allspice, walnuts, butter, sugar, milk, orange juice, orange zest, candied orange peel

Taken from www.tasteofhome.com/recipes/pumpkin-orange-cake/ (may not work)