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Cream shortening and sugar, add eggs, pumpkin and 1/4 c. orange juice. Beat well- add dry ingredients and mix well. Bake in greased and floured 9 x 5 pan for 1 hour or until tests done. Let cool 5 minutes in pan, then remove and poke small holes with a toothpick and slowly pour over the remaining orange juice, allowing juice to be absorbed. Let stand 1/2 hour before serving.
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