Pumpkin Cake

Forty years ago, during our courtship days, Ken was stationed at the Army base in Fort Campbell, Kentucky. The friends around Madisonville were very kind and hospitable to him during the five months he was there. One lady, Mildred Bowles, often made this cake when he was there. He sent the recipe home to me, and I still have the well-worn original piece of paper!

Self-rising flour is much more available in our stores in the north than it was in 1968.

One time I took this cake to a picnic at my mother's house when Uncle David was there, and he told us about selling pumkin cake in the bakery they used to own and operate. It didn't seem to be moving much, so they changed the name of it to Harvest Spice Cake, and presto! Sales climbed!

Pumpkin Cake

4 eggs
2 cups sugar
2 cups self-rising flour
4 teaspoons cinnamon
2 1/2 cups canned pumpkin
1 cup oil

Mix together well and bake about 45 minutes at 350 degrees.

Frost when cooled with Cream Cheese Frosting:

1/2 cup butter or margarine
8 ounces cream cheese
1 pound powdered sugar
1 teaspoon vanilla