Ingredients

The following ingredients have 8 Servings
  • ½ cup unsalted butter – softened
  • 1 cup brown sugar
  • 2 eggs
  • ¾ cup pumpkin
  • 2 cups cake flour – sifted (if you do not have cake flour simply remove 2 tbs. of flour from each cup of flour and replace it with 2 tbs. of corn starch)
  • ½ tsp. baking soda
  • 1 ½ tsps. Baking powder
  • ½ tsp. salt
  • ½ tsp. nutmeg
  • ½ tsp. cinnamon
  • ¼ tsp. ground cloves
  • ½ tsp. ginger
  • ½ cup of evaporated milk

Instruction

  • Preheat Oven 350 degrees F.
  • With an electric mixer, cream the butter and brown sugar; add the eggs and the pumpkin and mix until smooth; add the milk with the mixer on low speed.
  • Sift together the dry ingredients and slowly add to the butter mixture with mixer on low speed.
  • Butter and flour the bundt pan.
  • Add the batter to the pan.
  • Bake for 30 – 35 minutes or until the cake springs back and the toothpick test comes out clean.
  • Cool on a rack.
  • Drizzle the cooled cake with caramel sauce.