Huge Hit in My House Pumpkin Cake

I always start making this around this time of year. Its a huge hit and after Halloween you can get lots of fresh pumpkin for cheep.Now the poor pumpkins that didn't get turned into jack-o-lanterns can now have some thing else to look froward to.
The dishes I cooked them in I got from Micheal's for 1.00 a piece. They are dish washer, microwave and oven safe. I just love them they are adorable.


Here's the recipe:

• 1 cup vegetable oil (I add 1/2 cup oil and 1/2 cup apple sauce to add moisture and cut the fat)
  
• 3 eggs (Straight from the coop)
  
• 1 (15 ounce) can pumpkin puree
  
• 1 teaspoon vanilla extract
• 2 1/2 cups white sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt or tube pan.
2. Cream oil, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean.

For the Icing I used:

• 1/3 cup butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 pound (3 1/2 cups) sifted confectioners sugar
• 3 to 4 tablespoons milk

Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition. Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached. Makes about 2 1/3 cups of frosting, enough to frost tops and sides of of an 8-inch 2-layer cake or a 10-inch tube or bundt cake, or about 1 dozen cupcakes.

I also added cinnamon to mine. I am not sure how much I did it to taste.