Administrativia

• 1/2 cup unsalted butter, softened
• 1 1/4 cups sugar
• 2 tablespoons dark molasses
• 2 large eggs
• 1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
• 1 teaspoon pure vanilla extract
• 2 cups flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup whole milk

Preheat oven to 350°F and place rack in center of oven.  Butter and flour a bundt cake or other tube cake pan.

In a bowl, sift together flour, salt, baking powder, baking soda and spices.  Set aside.

In a large mixing bowl, cream butter, sugar and molasses until light & fluffy.  Beat in eggs and vanilla.  Add pumpkin and mix well.

Next, add in flour -- about 1/2 cup at a time -- alternating with milk.  Beat mixture on medium to high speed until batter is fluffy and stiff.

Spread batter evenly in the cake pan.  Place in center of the oven and bake for 30-35 minutes.  Cool for 10-15 minutes before inverting onto your cake plate.

(Note:  this is a very moisture-rich cake... if you sprinkle with powdered sugar as shown in the photos, the sugar will dissolve into the cake fairly quickly -- so do it just prior to service.)