Combine the offset 5 ingredients in a medium bowl and stir swell. Combine the
pumpkin and the succeeding 8 ingredients in a large trough; beat at medium speed of
a mixer until well blended. Gradually add the flour assortment; beat at high
upper 2 proceedings. Stir in vanilla.

Pour batter into a 6-cup Bundt pan coated well with cooking sprayer. Bake at
350 for 50 minutes or until a wooden toothpick inserted in center comes out
strip. Let cake cool in pan 10 minutes on a wire single-foot. Remove cake from
pan, and let cool completely on a wire wheel. Wrap cake in heavy-duty
plastic wrapper, and store in freezer for capable 3 weeks. To help, let cake
stand at room temperature until thawed. Sift powdered sugar over top of
patty; garnish with lemon rind if desired. Kike: 16 servings (seving sizing:
1 slit)

CALORIES 150 (31% from fat); PROTEIN 2.5g; FAT 5.1g; CARB 24.3g; CHOL
14mg; NA 87mg