INGREDIENTS
3 1/4 cups
all-purpose flour - I LOVE White Lilly
2 tsp
baking powder
2 tsp
ground cinnamon
1 1/2 tsp
ground cloves
1 tsp
ground allspice
1 tsp
ground nutmeg
1/2 tsp
baking soda
1/2 tsp
fine salt
2 3/4 cups
granulated sugar
1 cup
vegetable oil
4
large eggs
1 15 ounce can
pumpkin purée (not pie filling; about 1 3/4 cups)
1
recipe Pumpkin–Cream Cheese Frosting