1 1/2 c. sugar
1/2 c. shortening
2 eggs
1 c. canned pumpkin
1/2 of 6 oz. can orange juice concentrate, thawed (1/3 c.)
1/4 c. milk
1 2/3 c. all purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 c. currant or raisins

FROSTING:

1 c. milk
3 tbsp. all purpose flour
1 tsp. vanilla
3/4 c. sugar
1/2 c. butter
1/2 c. pecan halves

In large mixer 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 concentrate, and the 1/4 cup of milk. Stir together the 1 2/3 cups flour, the 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 round cake pans. Bake at 350 degrees for 30-35 minutes or until cakes test done with a wooden pick. Cool in pans for 10 minutes. Turn out of pans onto wire rack; cool.

Meanwhile, in a small saucepan, blend the remaining milk into the remaining flour. Cook and stir until mixture is thickened and bubbly. Cook to room temperature, about 1 hour. Stir in vanilla. Beat together the remaining sugar and butter until light and fluffy. Gradually beat in the cooled milk mixture. Spread between cooled cake layers, and frost sides and top of cake. Garnish with pecan halves around edge.