2 1/2 c flour
2 tsp. baking powder
1/2 tsp. baking soda
1/14 tsp salt
2 1/2trsp. cinnamon
1 1/4 tsp. ground ginger
3/4 tsp nutmeg
1/2 tsp. all spice
1/8 tsp. ground cloves
10 tbs butter
1 1/4c packed brown sugar
1 1/4c white sugar
11/4c pumpkin puree
2/3 c chopped walnuts or pecans
8 oz. cream cheese
8 8tbs. butter
1 c powdered sugar
1/2 tsp. vanilla
Have all ingredients at room temperature.
Preheat oven to 325 degrees. Generously grease and flour pan. Tap out extra flour.
To make the cake, sift together the flour, baking pwder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves. Set aside.
In the bowl, beat the butter with a flat beater of an electric mixer on medium speed until creamy and smooth, 1-2 minutes. Add brown and white sugars and beat until ight and fluffy, about 5 minutes. Add eggs one at a time, beating wel after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated. Add the pumpking puree and nuts and beat until incoporated.
Divide the batter into 2 bread pans. Bake the 2 bread pans for 1 hour and 15 minutes or until a toothpick inserted near the center of the bread comes out clean.
To make the frosting, beat the cream cheese on medium, using a flat beater, until smooth, 2-3 minutes. Add the butter and beat until combined, 1-2 minutes. Add the powdered sugar and vanilla and beat until fluffy, 2-3 minutes.
Drizzle frosting on top of the cakes, and ENJOY!