Pumpkin Orange Cake Recipe

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange peel. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and peel. Frost cake. Garnish with candied peel if desired. Yield: 12 servings.