1 1/2 c. sugar
1/2 c. shortening
2 eggs
1 c. (8 oz.) canned pumpkin
1/2 of 6 oz. can (1/3 c.) orange juice concentrate, thawed
1/4 c. milk
1 2/3 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 c. currants or raisins

In large bowl beat together the sugar and shortening until light. Add eggs; beat well. Add pumpkin, orange juice and the milk. Stir together the flour, baking powder, soda and spices. Add to pumpkin mixture, beating until smooth. Stir in the currants or raisins. Spread batter in two greased and floured 9 inch round cake pans. Bake in 350 degree oven for 30 to 35 minutes or until cake is done. Cool in pan 10 minutes. Turn out and cool on wire rack.

FROSTING:

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

In small sauce pan, blend together remaining flour and milk. Cook and stir until bubbly. Cool to room temperature about 1 hour. Stir in vanilla. Beat together the remaining sugar and butter until light and fluffy. Gradually beat in cooled milk mixture. Spread on cake and garnish with pecan halves.