1/2 c. butter
2 eggs
1 1/2 c. sugar
1 3/4 c. 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. powdered sugar
1-2 tbsp. milk

Bring butter and eggs to room temperature. Grease and flour 1 (8 1/2") fluted tube pan; set aside.

In large mixer bowl beat butter until creamy and fluffy. Gradually add the sugar. Beating at medium speed about 6 minutes. Add eggs, one at a time. Scrape the bowl frequently. Stir together the flour, baking soda, cinnamon, nutmeg, salt, cloves, ginger. Add to creamed mixture alternately with pumpkin and juice, beginning and ending with flour. Beat just until blended.