1/2 c. butter
2 eggs
1 1/2 c. granulated sugar
1 3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 c. canned pumpkin
1/2 c. apple juice
1 1/2 c. sifted powdered sugar
1 to 2 tbsp. milk

Bring butter and eggs to room temperature. Grease and flour ten 4 inch fluted tube pans or one 8 1/2 inch fluted tube pan; set aside.

In large mixer bowl beat the butter until creamy and fluffy. Gradually add the granulated sugar, beating at medium speed about 6 minutes or until light and fluffy and sugar is dissolved.

Add eggs, one at a time, beating about 1 minute after each; scrape the bowl frequently. Stir together the flour, baking soda, cinnamon, nutmeg, salt, cloves and ginger. Add to creamed mixture alternately with pumpkin and apple juice, beginning and ending with flour. Beat just until thoroughly blended.

Turn batter into prepared pans, filling small pans about 2/3 full. Bake in 350 degree oven 25 minutes for individual pans or 45 minutes for large pan. Cool 10 to 15 minutes; turn out onto wire rack. Cool completely.

Stir together powdered sugar and enough of the milk to make a glaze of drizzling consistency; spoon over the cooled cakes. Makes 10 small cakes or 1 large cake/