Cake Ingredients
2 cups brown sugar, firmly packed
3/4 cup shortening
1 can (16 oz.) solid pack pumpkin
4 eggs
1/4 cup water
2 cups all-purpose flour
1-1/3 cups uncooked oats
1/2 cup chopped nuts or raisins
4 tsp. baking powder
1 tbsp. pumpkin pie spice
1-1/2 tsp. baking soda
3/4 tsp. salt

Glaze Ingredients
1 cup powdered sugar
4 tsp. orange juice
3/4 tsp. grated orange peel

Directions
Preheat oven to 350 degrees F. Grease a 10-inch Bundt or tube pan

Beat sugar and shortening together until light and fluffy. Add and mix in the pumpkin, eggs and water. Combine the remaining cake ingredients and mix well. Gradually add to the pumpkin mixture and mix well. Transfer the batter into the pan evenly.

Bake at 350 degrees for 60 to 70 minutes or until the cake tests done by inserting a wooden pick into the center and it comes out clean. Cool for 10 minutes before removing from the pan. Allow to cool completely on a wire rack before glazing.

Make glaze by combining all ingredients and mixing until smooth. Drizzle over cooled cake.

Makes 16 servings.