Heat oven to 350 degrees F. Grease and lightly flour turkey pan; set aside. In large bowl, combine sugar, oil, pumpkin, and eggs. In medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg; add to pumpkin mixture. Blend on low speed 1 minute, scraping bowl often. Increase speed to medium and beat 2 minutes. Stir in nuts. Pour batter into pan, dividing evenly among halves. Bake at 350 degrees F for 35-40 minutes, until toothpick inserted comes out clean. Remove from oven; cool 15 minutes in pan. Remove from pan and cool completely on cooling rack. When cooled, place halves back in clean pan. Using a serrated knife, cut dome off cakes to make level. Remove one turkey half from pan and set aside.
In medium bowl, combine frosting ingredients and beat on low speed. Increase speed and beat until light and fluffy, adding additional milk if necessary. Spread half of frosting over cut side of cake that is in pan. Place remaining turkey half on top of frosting, pressing to set. Let stand for one hour. Stand cake up on serving platter. Use remaining frosting to decorate as desired.
Lemon Cranberry Quick Bread
1/3 cup shortening
¾ cup sugar
¼ cup sour cream
3 Tbsp lemon juice
1 Tbsp grated lemon peel
Heat oven to 350?F. Grease and flour pan; set aside. In large bowl, mix shortening, sugar and eggs until well blended. Stir in sour cream, lemon juice and lemon peel. In medium bowl, stir together flour, baking powder and salt. Add in flour mixture, alternating with buttermilk, until all ingredients are incorporated. Fold in cranberries. Spoon batter into prepared pan. Bake for 40-50 minutes, until toothpick inserted comes out clean. Remove from oven and cool 10 minutes in pan; invert onto cooling rack and cool completely. Makes 1 loaf.