1 1/4 cups sugar
1/2 cup butter
2 eggs, beaten
2 1/4 cups cake flour -or-
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3/4 cup milk
1 tsp. vanilla or 1 tbsp. rum
3/4 teaspoon baking soda
1/2 cup chopped nuts (walnuts, pecans, Macadamia nuts)
1 cup pumpkin

Preheat oven to 350°F.

In a mixing bowl, beat together butter and sugar. Blend in beaten eggs. Sift flour once and measure. Sift again with spices, salt and baking powder. (Sifting makes the cake lighter.)

Mix pumpkin, milk, vanilla or rum, and baking soda together. Blend flour and milk mixture alternately with the sugar and egg mixture. Stir in nuts.

Bake in a greased loaf pan at 350°F for fifty minutes or bake in two 8-9 inch round cake pans for thirty-five minutes or until a toothpick inserted in center of cake comes out clean.

Run a butter knife around outer edge of cake after 5 minutes of cooling and remove from pan; cool on wire rack.

Drizzle with Confectioners Icing, if desired.

Submitted by: CM