Sunday, June 23, 2013


4 eggs
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cloves
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 cups sugar
1 cup oil
1 15-16 oz can of Libby's pumpkin

Cream sugar and eggs, then add oil and mix well. Stir dry ingredients together and then slowly add to the mixture a bit at a time. Add pumpkin last and mix together thoroughly. Pour into an ungreased tube or bundt pan and bake for 1 hour at 350 degrees. Cool in pan some before putting out on a cake plate. Loosen the sides with a knife and shake pan to make sure bottom is loose. Frost with cream cheese frosting.

Cream Cheese frosting