Pumpkin Orange Cake
2 1/2 cups sugar 1 cup vegetable oil 4 large eggs 1 can (or 16 oz) pumpkin 1 tablespoon grated orange peel 3 cups all purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon allspice 1/8 teaspoon cloves 2/3 cup orange juice In a large mixing bowl, beat sugar, oil and eggs. Stir in pumpkin and orange peel. In another bowl, sift together flour, baking soda, cinnamon, salt, baking powder, allspice and cloves. Add to creamed mixture alternating with orange juice. Pour batter into a greased and floured 12 cup bundt pan. Bake at 350F for 50 to 55 minutes or until a cake tester inserted in middle comes out clean. Cool 5 minutes; invert onto wire rack. Cool thoroughly. Spoon orange glaze over cake. Orange glaze is 1 1/2 cups of icing sugar, 1 teaspoon grated orange peel and 1 to 2 tablespoons orange juice blended to a spreading consistency.