Recipe from Betty Crocker (so all measurements are American, i.e. a cup is 200ml not 250ml):
4 large eggs
2 C sugar
1 C oil
16 ounces cooked pumpkin
2 C flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp cloves [I used nutmeg instead]
Heat oven to 35°F. Grease bottom and sides of large square cake pan. Beat eggs, sugar, oil and pumpkin in large bowl until smooth. Stir in rest of ingredients. Pour into pan. Bake 25-30 minutes or until light brown. Cool completely in pan on wire rack.
We had it hot with vanilla ice cream, although the recipe does say to let it cool and spread a cream cheese frosting on.
