Pumpkin Cake

Living Better Cafe, knows that some of you may have seen this recipe before. But, Katrina has switch this recipe around, and transformed this super moist recipe into a "Cake". So, if you have enjoyed the taste of eating: Pumpkin Cupcakes, you will enjoy devouring this delicate cake.

Serves: 8

1 c. Margarine
2 c. pure cane sugar
4 egg's, leave at room temperature
2 1/2 c. self- rising flour
1 c. Milk or Water
1 tsp. Vanilla extract
1 (15.oz.) can pumpkin or Pumpkin puree
1 tsp. Ground cinnamon
1/2 tsp.Ground nutmeg
1/4 tsp. Ground Clove

Directions:

1. Preheat oven to 350. Grease 9 in pan.

2. In a large bowl, cream together the margarine and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, pumpkin, cinnamon,nutmeg,clove, and alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour batter into the prepared 9 in pan.

4. Bake for 25 to 30 minutes in a preheated oven, until a toothpick inserted in center comes out clean.