This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

SPICED PUMPKIN CAKE

1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
3 eggs
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon baking soda
3/4 cup buttermilk
1 cup canned solid pack pumpkin
3/4 cup finely chopped walnuts

Cream Cheese Frosting

2 packages (3 oz. each) cream cheese, softened
1 tablespoon butter or margarine
1 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar

Preheat oven to 350°F. Grease a 13×9-inch baking pan. In mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, beating well.

In medium bowl combine flour, baking powder, salt and spices. Add to egg mixture. Stir baking soda into buttermilk; stir into batter. Add pumpkin and nuts; mix thoroughly. Pour batter into prepared pan. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Spread frosting over cake. Makes 24 servings, about 205 calories each.

Cream Cheese Frosting: In mixer bowl beat cheese, butter or margarine and vanilla until well combined. Add sugar; beat until light and fluffy.