Pumpkin Orange Cake

Pumpkin and orange don't seem a likely pair of flavors, do they?  But believe me, it works.  In fact, my daughter's favorite cookie at a local bakery is pumpkin chocolate chip with orange glaze.  Awhile ago, she wanted to make a treat for some friends.  She chose this cake out of one of my cookbooks.  I'm glad she did, because the recipe never really appealed to me, and I probably would have never made it!  She made it and it was sooooo delicious! 

Pumpkin Orange Cake
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1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 cup canned pumpkin
1/2 cup orange juice
1/4 cup milk
1 Tbsp. grated orange peel
2 cups flour
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. allspice
1/2 cup chopped walnuts (optional)

Orange Frosting:
1/3 cup butter, softened
3 cups powdered sugar
3 Tbsp. milk
1 Tbsp. grated orange peel

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  In another bowl, beat pumpkin, orange juice, milk and orange peel.  Combine the flour, baking powder, cinnamon, baking soda, salt, ginger and allspice; add to creamed mixture alternately with pumpkin mixture, beating well after each addition.  Fold in walnuts.

Pour into a greased 13x9 pan.  Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

For frosting, in a large bowl, beat butter and powdered sugar until smooth.  Beat in the milk, orange juice and peel.  Frost cooled cake. 

notes:  next time I make this I want to add chocolate chips!  (maybe 1 or 2 cups)