CAKE:

2 c. firmly packed brown sugar
3/4 c. butter flavor or regular Crisco
1 (16 oz.) can solid pack pumpkin
4 eggs
1/4 c. water
2 c. all purpose flour
1-1/3 c. Quaker Oats (quick or old fashioned, uncooked)
1/2 c. chopped nuts or raisins
4 tsp. baking powder
1 tbsp. pumpkin pie spice
1-1/2 tsp. baking soda
3/4 tsp. salt (optional)

GLAZE:

1 c. powdered sugar
4 tsp. orange juice
3/4 tsp. grated orange peel

Method: Heat oven to 350 degrees. Grease 10 inch bundt or tube pan. For cake, beat sugar and Crisco until fluffy. Mix in pumpkin, eggs and water, combine remaining cake ingredients. Mix well. Gradually add to pumpkin mixture, mixing well. Spread into pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. For glaze, mix all ingredients until smooth, drizzle over cake. 16 servings.