Pumpkin Spice Cake Name: Kelly dean Base: Naval Base bangor Recipe: Great Recipe For Fall! 1 1/2 cups Flour 1 TSP Baking Soda 1/4 TSP Baking Powder 1 TSP Salt 1 1/2 TSP Ground Cinnamon 1 TSP Ground Ginger 1/2 TSP Nutmeg 1/4 TSP Ground Cloves ( or if you want to make it easier, just use like 1 1/2 TBS Pumpkin Pie Spice) 1/3 Cup Milk 1/2 TSP Vanilla 6 TBS Butter- Softened 1 Cup White Sugar 1/3 Cup Brown Sugar 2 Large Eggs 1 Cup Canned Pumpkin Puree Optional: 1/2 Cup Chopped Nuts ( Walnuts/ Pecans) 1/2 Cup Raisins Whipped Cream Preheat Oven to 350 Degrees. Grease a 9 X 13 Square pan. Whisk together the flour, B. Soda, B. powder, salt and spices and set aside. Beat butter and sugar until fluffy. Add the milk and vanilla. Beat in eggs one at a time. Add the pumpkin puree. Add the flour mixture slowly and making sure to stop and scrape the sides of the bowl. FOLD in the nuts and raisins and pour into prepared pan. Spread evenly. Bake until toothpick comes out clean, about 1 Hour. Let cool 5-10 mintues before removing from pan. I like to serve mine with a 'dollop' of whipped cream on top and a sprinkle of pumpkin pie spice!