This was served for the coffee hour at church so I know it's good. It is time for pumpkin recipes. Most pumpkin bread, cake and muffin recipes are moist, as is this cake. So if you have no reason to bake a cake, perhaps make this one and freeze it. I haven't made pumpkin puree from fresh pumpkins, but I hear it's not hard. I will try it-someday.

**The Christmas issue will be coming up in a couple of months. Ken said I could share Christmas recipes. I have enough to do several pages, but if you have a favorite one you like to do at that time of year, please send them to me at advertising@waitsburgtimes.com and put in the subject line, Christmas recipe. Thanks

¾ c. melted butter 2 ½ c. flour

1 c. sugar 2 tsp baking powder

1 c. lt. brown sugar 2 tsp pumpkin pie spice

14 oz pumpkin puree 2 tsp espresso powder

3 large eggs, room tem 1 tsp salt.

Preheat oven to 350 degrees. Grease and flour two 8 ½ x 4 ½ loaf pans, or one 12 cup Bundt pan.

Mix well the first 5 ingredients, mix dry ingredients together, than add to the wet ingredients.

Bake for approximately 40-45 minutes, or until a toothpick inserted into center comes out clean. Cool for 10 minutes, then turn out onto wire racks to finish cooling and add glaze. If you are using a Bundt pan, trim any excess above the top of the pan so it will sit evenly when you flip it over.

Two options for glaze: (1) 5 cups powder sugar and 6-7 Tbsp milk. Glaze will be thick. Spread evenly over top. (2) Burnt butter cream frosting-4 Tbsp butter, browned, 1 c. powder sugar,sifted, 1 tsp vanilla, and 1 Tbsp milk, (or more if needed). The second one will make a richer glaze, but less of it.

MY NOTES: Most of us do not have espresso powder, though there is such a thing. For this cake, instant coffee was used. The espresso powder, I'm sure, would give the cake a bit more punch but unless one had both cakes side by side, no one will ever know.

Bake, share, eat, and ENJOY!