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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 th...

Cakes Angel Food Cake Apple Cake Applesauce Cake Applesauce Gems Easy Apple Coffee Cake Butter Eggnog Cake Chocolate Bourbon Bundt Cake Chocolate Pound Cake Coffe Cup Chocolate Cake Caramel Pecan Cheesecake Fruit Cocktail Cake Fluffy Banana Cake with Ice Cream Icing Hungarian Chocolate Cake Jam Cake (aka Kentucky Jam Cake) Pineapple Upside-Down Cake Pumpkin Cake (with molasses) Pumpkin Spice Cake South St. Louis Butter Cake Vanilla Pound Cake

This week: Apple Cake 4 cups peeled & chopped apples 3 eggs 1 cup vegetable oil 2 cups sugar 2 cups flour 1 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon salt 1 teaspoon vanilla Preheat oven to 350° F. Grease & flour one 9x13 baking pan. Beat eggs and oil until foamy. Set aside. Sift dry ingredient together, then add egg mixture and vanilla. Beat until smooth. Fold apples into batter. Spread in baking pan. Bake for 45-50 minutes. Serve warm with vanilla ice cream. Topping variation: 6 oz. of cream cheese 2 tablespoons melted butter 1 teaspoon vanilla 1 1/2 cups powdered sugar. Beat well and spread over warm cake.