Pumpkin-Orange Spice Cake

This is from another old newspaper clipping. I’d substitute pecans -- which all falling off the trees right now -- for the walnuts.

Pumpkin-Orange Spice Cake

¾ cup butter
2 cups flour
1 cup sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
Zest of 1 orange
1 cup canned pumpkin
1 egg, lightly beaten
1 ¼ cups buttermilk
1 cup raisins, optional
1/3 cup walnuts, chopped
1/3 cup chocolate chips, coarsely chopped

Combine butter, flour and sugar in bowl and, with hands, rub to crumbs. Add baking soda, pumpkin pie spice and orange zest. Gently mix.

Mix pumpkin, egg and buttermilk together. Add to dry ingredients with raisins and walnuts. Gently stir with fork to incorporate liquid. Do not over mix.

Pour into greased 15 x 10-inch jelly roll pan and gently spread. Sprinkle chocolate chips on top. Bake at 375 degrees for 25 minutes or until cake springs back when lightly touched.

Makes 24 large servings, about 108 calories per serving.