Pumpkin Orange Cake

1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 cup cooked or canned pumpkin
1/2 cup orange juice
1/4 cup milk
1 tablespoon grated orange peel
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 cup chopped walnuts

Orange Frosting
1/3 cup butter, softened
3 cups confectioners' sugar
3 tablespoons milk
2 teaspoons orange juice
4-1/2 teaspoons grated orange peel
Candied orange peel, optional

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. In another mixing bowl, beat pumpkin, orange juice, milk and orange peel. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture. Fold in nuts.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30 minutes or until a toothpick comes out clean. Cool on a wire rack.

For frosting, in a large mixing bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and peel. Frost cake. Garnish with candied orange peel if desired. Makes 12 servings.