1/2 c. shortening
1 1/2 c. sugar
2 eggs, beaten
2 1/4 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 c. pumpkin
3/4 c. milk
1/2 c. chopped nuts

Cream the shortening, then add sugar gradually and continue creaming it until it is light and fluffy. Blend in eggs. Sift together dry ingredients. Combine pumpkin and milk. Add dry ingredients alternately with pumpkin mixture to the egg mixture, beginning and ending with dry ingredients. Stir in chopped nuts.

Bake in 2 greased layer pans at 350°F for 30 minutes. Frost cake with your favorite buttercream icing using orange juice for the liquid and grated orange rind for added zest.