Pumpkin Cake Jo Ann Harston

2 2/3 cups sugar 1 teaspoon nutmeg

1 cup butter 1 teaspoon vanilla1

4 eggs – separated ½ salt

1 can pumpkin (small) ½ teaspoon baking powder

1 teaspoon cinnamon 1 teaspoon soda

1 teaspoon allspice 3cups flour

Frosting (See note)

Cream sugar and butter well. Add eggs yolks and beat. Add pumpkin, spices, vanilla, salt, baking powder and soda and beat well. Add flour one cup a time, mixing well between cups. Beat egg whites stiff and fold in to pumpkin mixture. Spray bundt pan well with PAM then spoon dough into the bundt pan (can use bread pans). Bake for approximately l hour or until it springs back when touched or when tooth pick comes out clean. Turn cake upside down on wire rack to cool.

Note: Frost with powdered sugar mixed with 1 to 2 teaspoons of Mapleline or maple flavoring and enough (warm) milk to make a frosting. Should be rather thick. Drizzle on top of barely warm cake.