Cake

3 c. flour

2 t. baking powder

1 t. baking soda

1 T. cinnamon

2 t. ginger

1 ¾ t. allspice

1 t. salt

½ t. nutmeg

1 ½ c. sugar

1c. packed brown sugar

1 c. canola oil

4 large eggs

1 15 oz. can pumpkin

1 T. vanilla

1 T. fresh orange peel

½ c. dried cranberries

½ c. dried apricots, chopped

 

Frosting

1 8 oz. package cream cheese

10 T. butter (1 ¼ sticks)

1 T. rum ( may be omitted)

1 t. vanilla

4 ½ c. powdered sugar, measured then sifted

 

For the cake:

Heat oven to 350. Grease 9x13 cake pan.

 

Put 3 c. flour in a mixing bowl. Add next 7 ingredients, blend. In another bowl, blend both sugars and oil. Add eggs, one at a time, beating well after each addition. Add pumpkin, vanilla and orange peel. Add flour mixture, stirring just until blended. Add dried fruit. Spread in cake pan. Bake about 1 hr. Cool completely before frosting.

 

For frosting:

Using electric mixer, beat cream cheese and butter until smooth. Beat in rum and vanilla. Add powdered sugar in three additions, beating just until smooth. If you overbeat, frosting may become too soft to spread.