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24 bars1-1/2 cups unsifted all-purpose flour 1 teaspoon baking powder 1 teaspoon pumpkin pie spice 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup canned pumpkin 3/4 cup granulated sugar 2/3 cup CRISCO Oil 2 eggs 1/4 cup packed light brown sugar 2 tablespoons orange juice 1/2 cup chopped nuts 1/2 cup raisins Icing: 1-1/2 cups confectioners sugar 2 tablespoons orange juice 2 tablespoons butter or margarine, softened 1/2 teaspoon grated orange peel Preheat oven to 350ºF. Grease and flour 12 x 8-inch baking dish. Set aside. Mix flour, baking powder, pumpkin pie spice, baking soda and salt in medium mixing bowl. Set aside. Combine pumpkin, granulated sugar, Crisco Oil, eggs, brown sugar and orange juice in large mixing bowl. Beat at low speed of electric mixer until blended, scraping bowl constantly. Add flour mixture. Beat at medium speed until smooth, scraping bowl frequently. Stir in nuts and raisins. Pour into prepared pan. Bake at 350ºF, about 35 minutes, or until center springs back when touched lightly. Cool completely. For icing, combine all ingredients. Beat at medium speed of electric mixer until smooth. Spread onto cooled cake. |
