Pumpkin Pound Cake

• 3.5 cups flour
• 2 teaspoons baking poweder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/8 teaspoon freshly ground nutmeg
• 1 cup butter, softened
• 2.5 cups sugar
• 6 large eggs
• 1 15 oz can pumpkin puree (not pie filling)
• 2 teaspoons vanilla
• 2/3 cup milk

1. Preheat oven to 325 degrees. Grease and flour a bundt or tube pan that holds at least 12 cups.
2. Whisk together in medium size bowl flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg.
3. Cream butter and sugar till light and fluffy, about three minutes, scrape down sides as needed.
4. With mixer on medium low, add eggs one at a time, mixing well after each. Mix in pumpkin, and then vanilla and milk. The batter will look strange, lumpy and separated, but it is okay.
5. Turn mixer to low and add flour mixer about 1/2 cup at a time, again scraping sides as needed. Be sure everything is well mixed.
6. Scrape batter into prepared pan and smooth top with spatula. Pan will be very full.
7. Bake for 55 minutes to one hour, till golden in color and firm to touch. Let cake cool in pan on rack for ten minutes and then turn cake onto rack to cool completely.

flour, baking poweder, baking soda, ground cinnamon, salt, ground ginger, freshly ground nutmeg, butter, sugar, eggs, pumpkin puree, vanilla, milk

Taken from food52.com/recipes/7596-pumpkin-pound-cake (may not work)