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Ingredientes
- 2 c. BUTTER, MELTED
- 5 c. CANNED PUMPKIN
- 4 c. SUGAR
- 8 x Large eggs, ROOM TEMP
- 6 c. FLOUR
- 1/2 tsp Salt
- 4 tsp Baking soda
- 1 tsp Freshly grated nutmeg
- 2 tsp Cinnamon
- 2 tsp Vanilla
- 3 c. Heavy whipping vream
- 3/4 c. Orange juice
- 2 Tbsp. Powdered sugar
- 1 c. Walnuts or possibly pecans, minced
Direcciones
- Cream the butter and sugar. Add in the pumpkin and beat till light and fluffy. Add in the Large eggs one at a time, beating well after each addition.
- Combine the dry ingredients and slowly add in to the creamed mix. Add in the vanilla and beat well. Pour into 2 greased and floured bundt or possibly tube pans and bake for 1 hour and 15 min at 350 degrees.
- Whip the cream till stiff. Fold in the organge concentrate and sugar. Let the cakes cold in the pans for 25 -30 min. Serve slices garnished with a collop of orange cream springled with walnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 10 servings | |
| Calories 1032 | |
| Calories from Fat 398 | 39% |
| Total Fat 45.45g | 57% |
| Saturated Fat 25.42g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 264mg | 88% |
| Sodium 939mg | 39% |
| Potassium 348mg | 10% |
| Total Carbs 144.96g | 39% |
| Dietary Fiber 2.9g | 10% |
| Sugars 84.4g | 56% |
| Protein 14.45g | 23% |
