Spiced Pumpkin Cake

Butter and flour a 9x5x3-inch loaf pan; set aside. In a mixing bowl, cream butter and sugar; add eggs and continue beating until light and fluffy. Stir in chopped pecans. Sift together the flour, nutmeg, cloves, cinnamon, baking soda, and salt. Add about 1/3 of the sifted ingredients to the creamed mixture; mix well. Stir in milk. Add remaining sifted ingredients alternately with the pumpkin purée. Pour batter into pan; bake pumpkin cake at 350° for 50 to 60 minutes. Cool in pan for 10 minutes, then turn out onto cake rack. When cool, frost with Butter Frosting, below, or frost with Cream Cheese Frosting.

Butter Frosting

• 1/4 cup butter
• 2 cups sifted confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla

In a mixing bowl, cream butter; blend in half of the confectioners' sugar. Mix in milk and vanilla, then add remaining sugar and beat until smooth. Enough to frost a loaf cake.

* To make pumpkin purée, cut pumpkin in half, crosswise. Remove seeds and membranes. Place on a greased baking sheet, cut side down, and bake at 325° for 1 hour, or until tender. Cool for 10 minutes. Remove pulp and place in blender or processor. Purée or process until smooth. Place in a cheesecloth-lined mesh strainer or sieve and let drain into a bowl for about an hour. When dripping has stopped, put purée into a container, cover, and refrigerate if not using right away.

More Pumpkin Dessert Recipes
Pumpkin Upside Down Cake
Pumpkin Layer Cake
Pumpkin Bars
Pumpkin Cheese Bread
Pumpkin Pecan Bread
Pumpkin Walnut Bread
Pumpkin Cranberry Bread
Pumpkin Coconut Bread
Frosted Pumpkin Bars
Pumpkin Muffins
Pumpkin Custard
Pumpkin Cookies
Pumpkin Cookies II
Pumpkin Squares
Pumpkin Pie I
Pumpkin Pie Recipe II
Polka Dot Pumpkin Pie
Pumpkin Cheesecake Pie
Pumpkin Pie with Pecans
Impossible Pumpkin Pie
Pumpkin Pie Spice Mix

Pumpkin Recipes
Pumpkin Pies
Dessert Index
Cake Recipes
Pie Recipes

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