PUMPKIN CAKE
3 cups sifted cake flour
5 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground clove
¼ teaspoon cardamom
1¼ cups canned pumpkin
½ cup milk
½ cup shortening
1½ cups sugar
3 eggs
Sift together dry ingredients. Combine pumpkin and milk. Cream shortening, add sugar gradually and cream together until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add dry ingredients, alternately with pumpkin-milk mixture, a small amount at a time. Beat until smooth after each addition. Turn into two greased and floured 9-inch layer pans. Bake in a moderate oven (375°F.) 35 minutes or until done. Frost with Maple Nut Frosting. Two 9-inch Layers