Pumpkin Pound Cake

• 2 cups brown sugar, light packed
• 2 cups margarine or butter
• 4 cups flour, all-purpose
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 6 large eggs
• 16 ounces pumpkin canned
• candied orange peel for garnish
• 23 cup powdered sugar
• 1 tablespoon orange juice optional

1. Preheat oven to 325F (160C).
2. Grease two 9 x 5 inch loaf pans.
3. In large bowl with mixer at low speed, beat brown sugar and margarine or butter just until blended.
4. Increase speed to high; beat until light and fluffy.
5. 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.
6. Increase speed to high; beat 2 min.
7. occasionally scraping bowl.
8. Spoon batter into pans.
9. Bake loaves 70 to 75 min.
10. until toothpick inserted in center comes out clean.
11. Cool loaves in pans on wire racks 10 min.
12. ; remove from pans and finish cooling on racks.
13. Meanwhile prepare Candied Orange Peel.
14. To serve, in small bowl, with spoon, mix confectioners' sugar with orange juice or water; drizzle over cooled loaves.
15. CANDIED ORANGE PEEL: With vegetable peeler, peel 1inch wide long strips of peel from 2 large oranges.
16. Trim off as much white membrane from peel as possible.
17. In 1 quart saucepan over high heat, heat orange peel strips, 3/4 cup water, and 13 cup sugar to boiling.
18. Reduce heat to low; simmer 15 min., stirringoccasionally until orange peel is limp and translucent.
19. Drain orange peel and place on cookie sheet; sprinkle randomly with 1 teaspoon sugar.
20. Let dry.

brown sugar, margarine, flour, baking soda, cinnamon, ginger, nutmeg, salt, eggs, pumpkin, candied orange, powdered sugar, orange juice optional

Taken from recipeland.com/recipe/v/pumpkin-pound-cake-39855 (may not work)