2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablesppon baking powder
1/2 teaspoon baking soda
1/2 cup butter softened
1 cup white sugar
1/3 cup brown sugar
2 eggs
3/4 cup milk
1 cup pumpkin puree
Cinnamon Cream Cheese frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Directions:
Preheat the oven to 375 °F (190 °C). Grease a cake tin. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and baking soda. Set aside
Beat 1/2 cup of butter, the white and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs on at a time, allowing each egg to blend into the butter mixture befor adding the next. Stir in the mild and pumpking puree after the last egg.
Stir in the flour mixture mixing until just incorporated. Pour the batter into the prepare cake tin.
Bake in the preheated oven until golden about 50 minutes. Cool in the tin for half an hour befor removing to cool completely on a wire rack.
While the cake is cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beath in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon, beat until fluffy. Once the cake is cool frost with the cream cheese icing. I also added food coloring to make it look even more like a pumpkin.
Enjoy
