1 1/2 c. sugar
1/2 c. shortening
2 eggs
1 c. canned pumpkin
1/3 c. orange juice concentrate, thawed
1/4 c. milk
1 2/3 c. all-purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 c. currants or raisins

In large bowl beat together the 1 1/2 cups sugar and the shortening until light and fluffy. Add eggs; beat well. Add pumpkin, thawed orange juice and the 1/4 cup milk. Stir together the flour, baking powder, cinnamon, baking soda, allspice, nutmeg and cloves. Add to pumpkin mixture, beating until smooth. Fold in currants or raisins. Spread batter into 2 greased and floured 8 inch cake pans. Bake in a 350 degree oven for 30 to 35 minutes or until done. Cool in pans for 10 minutes. Turn out on wire rack to cool. Frost with cream cheese frosting.