2 1/2 c. sugar
1 c. vegetable oil
4 lg. eggs
1 can (16 oz.) pumpkin (about 2 c.)
1 tbsp. grated orange peel
3 c. all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. ground allspice
1/8 tsp. ground cloves
2/3 c. Florida orange juice
Julienne of orange zest

In large mixer bowl beat sugar, oil and eggs. Stir in pumpkin and orange peel. Stir together flour, baking soda, cinnamon, salt, baking powder, allspice and cloves. Add to creamed mixture alternately with orange juice.

Pour batter into buttered (12 cup) bundt cake pan. Bake in a 350 degree oven 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool 5 minutes; invert onto wire rack. Cool thoroughly. Spoon Orange Glaze over cake. Garnish with orange zest, if desired. Yield: 12 to 15 servings.

ORANGE GLAZE:

1 1/2 c. sifted confectioners' sugar
1 tsp. grated orange peel
1 to 2 tbsp. Florida orange juice

In a small bowl blend all ingredients to a spreading consistency. Spoon on Orange-Pumpkin Cake.