Pumpkin Pound Cake

Directions

Preheat oven to 325℉ (160℃).

Grease two 9 x 5 inch loaf pans.

In large bowl with mixer at low speed, beat brown sugar and margarine or butter just until blended.

Increase speed to high; beat until light and fluffy.

Reduce speed to low; add flour, baking soda, cinnamon, ginger, nutmeg, salt, eggs and pumpkin; beat until well mixed, scraping bowl frequently with rubber spatula.

Increase speed to high; beat 2 min. occasionally scraping bowl.

Spoon batter into pans.

Bake loaves 70 to 75 min. until toothpick inserted in center comes out clean.

Cool loaves in pans on wire racks 10 min.; remove from pans and finish cooling on racks.

Meanwhile prepare Candied Orange Peel.

To serve, in small bowl, with spoon, mix confectioners’ sugar with orange juice or water; drizzle over cooled loaves.

CANDIED ORANGE PEEL: With vegetable peeler, peel 1inch wide long strips of peel from 2 large oranges.

Trim off as much white membrane from peel as possible.

In 1 quart saucepan over high heat, heat orange peel strips, ¾ cup water, and ⅓ cup sugar to boiling.

Reduce heat to low; simmer 15 min., stirringoccasionally until orange peel is limp and translucent.

Drain orange peel and place on cookie sheet; sprinkle randomly with 1 teaspoon sugar. Let dry.