Pumpkin Gingerbread Cake

Ingredients:

3 1/2 cups flour  
2 teaspoons baking soda  
1/2 teaspoon baking powder  
1 teaspoon salt  
1 teaspoon ground cinnamon  
1 teaspoon ground ginger  
1/4 teaspoon ground nutmeg  
1/4 teaspoon ground cloves 
2 cups sugar  
1 cup butter, softened  
4 eggs
1/2 cup molasses
1/3 cup water 
1 15 oz. can pumpkin  

Instructions:

Preheat oven to 350 degrees. Prepare the baking pan. (Can use 9"x13", a bundt pan, mini loafs or a muffin tin, your choice.)

In a bowl measure out the following dry ingredients. Beat together the sugar and butter. Gradually mix in all the other ingredients saving the dry ones for last. Slowly mix until all ingredients are incorporated. Pour batter into the prepared pan. Bake for 45-55 minutes or until toothpick inserted in center comes out clean. Cool and frost.


This is good without any frosting, or a dusting of powdered sugar.  It is also very good with a cream cheese frosting or my favorite is just a really thick vanilla/powdered sugar frosting which reminds me of a gingerbread cookie. This cake is moist, dense and delicious. I like it best after it cooled off and the flavors had a chance to mingle.