2 c  BUTTER, MELTED
5 c  CANNED PUMPKIN
4 c  SUGAR
8    EGGS, ROOM TEMP
6 c  FLOUR
1/2 ts Salt
4 ts Baking soda
1 ts Freshly grated nutmeg
2 ts Cinnamon
2 ts Vanilla
3 c  Heavy whipping vream
3/4 c  Orange juice
2 tb Powdered sugar
1 c  Walnuts or pecans, chopped

Cream the butter and sugar. Add the pumpkin and beat until light and
fluffy. Add the eggs one at a time, beating well after each addition.
Combine the dry ingredients and slowly add to the creamed mixture. Add the
vanilla and beat well. Pour into 2 greased and floured bundt or tube pans
and bake for 1 hour and 15 minutes at 350 degrees.

Whip the cream until stiff. Mix in the organge concentrate and sugar. Let
the cakes cool in the pans for 25 -30 minutes. Serve slices garnished with
a collop of orange cream springled with walnuts.