|Corn free vegetable shortening||1⁄4 Cup (4 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Canned pumpkin puree||1 Cup (16 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Grated orange rind||1 Teaspoon|
|Whole wheat pastry flour||24 2⁄3 Tablespoon (1 1/2 Cup Less 1 Teaspoon)|
|Unbleached flour||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Arrowroot baking powder||1 1⁄4 Teaspoon|
Cream shortening and honey together.
Combine pumpkin, orange juice, and rind.
Combine all dry ingredients.
Add pumpkin mixture and flour mixture alternately to the shortening mixture, mixing well.
Pour into a greased 9-inch-square pan.
Bake at 350° 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove pan to a wire rack to cool.
Sprinkle sugar dust over top while still hot, or frost as desired.