Ingredients
- 1/2 cup butter or margarine
- 2 eggs
- 1 1/2 cup granulated sugar
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup canned pumpkin
- 1/2 cup apple juice
- 1 1/2 sifted powdered sugar
- 1 to 2 tbs milk
Preparation
Step 1
Bring butter or margarine and eggs to room temperature. Grease and flour ten 4 inch fluted pans or one 8 1/2 inch fluted tube pan and set aside. In large mixer bowl beat the butter or margarine till creamy and fluffy. Gradually add the granulated sugar, beating at medium speed about 6 minutes or till light and fluffy and sugar is dissolved. Add eggs one at a time, beating about 1 after adding each one, scrape the bowl frequently. Stir together the flour, baking soda, cinnamon, nutmeg, salt, cloves and ginger. Add to creamed mixture alternately with pumpkin and apple juice, beginning and ending with flour. Beat just till thoroughly blended. Turn batter into prepared pans, filling small pans about 2/3 cups full. Bake at 350* for 25 minutes for individual pans or 45 minutes for large pan. Cool 10 to 15 minutes, turn out onto wire rack. Cool completely. Stir together powdered sugar and enough of the milk to make a glaze of drizzling consistency, spoon over the cooked cakes.