If you like pumpkin pie you will love this cake. Cream 1 2/3 cups sugar with 3/4 cup of butter. Add 2 large eggs and beat until smooth. Add 1/3 cup milk and beat this until smooth. Add one can of pumpkin puree (15 0z size).
Grate 1/2 tsp. of fresh ginger or use 1/4 tsp. of dry.
Add 1/8 tsp. of nutmeg. Then beat in 1 1/4 tsp. baking powder, 1 1/4 tsp. baking soda, 1 tsp. salt, 2 tsp. cinnamon and 1/2 tsp. of ground cloves. Beat well.
Add the paddle attachment to your mixer.
Now add 2 1/2 cups of flour.
Stir down the sides.
Beat until you have a smooth batter.
Pour the batter into a greased and parchment lined pan and place in a 350 degree oven for about 45 minutes.
They are done when they spring back when you gently press them.
Set them aside and allow them to cool completely. I doubled the recipe and made two because I feed like 100 people each day. Or four with very large appetites. The above recipe will make one cake.
To make the frosting place 1/2 cup butter in a mixing bowl. Mix in 4 cups of confectioners sugar, 2 tablespoons of maple syrup, 2 tsp. maple extract and 2 tablespoons of milk. Beat adding more milk as necessary until it is of a spreading consistency.
Frost the cake.
I sprinkled some orange sugar on top. This is a moist dense cake. It is even better the second day. I refrigerate it to keep it fresh.
Then I made another loaf of the rosemary 'no knead' bread and some garlic butter. The recipe is on my sidebar. I never get tired of making this bread.