Cake:

1/2 cup unsalted butter, softened

1 1/4 cups sugar

2 eggs

1 cup canned pumpkin

1/2 cup orange juice

1/4 cup milk

1 tablespoon grated orange peel

2 cups 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 cream

2 teaspoons orange juice

4 1/2 teaspoons grated orange peel

Candied orange peel, optional

In a 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 13x9x2-in. baking pan.  Bake at 350° for 30 minutes or until a toothpick comes out clean.  Cool on a wire rack.  For frosting, combine butter and confectioners’ sugar in a mixing bowl.  Beat in the cream, orange juice and peel.  Frost cake.