Spiced Pumpkin Cake

this week while cleaning out my pantry i noticed i had an extra can of ED Smith 100% pure pumpkin puree. I haven't made a single pumpkin cake before but decided why not give it a go, and actually, it was really good. so good in fact that I will definitely save this recipe to make again. when i was looking for a recipe to follow i noticed that they all had a basic standard mix of ingredients. so i took a list of those items and made a few modifications to suit what I already had handy at home. this pumpkin cake has such a lovely range of rich flavours that it's perfect for this time of year. it also makes a great dessert with a little added homemade cream cheese icing on top should you ever need a quick dinner party option. the next time I make this I think I might try substituting the cinnamon out for a dash of cardamom, just to mix it up.
what you will need:

• 1 ¼ cups brown sugar
• ½ cup cooking oil
• 1 2/3 cups canned pumpkin
• 2 eggs
• 2 ½ cups all purpose flour
• 3 tsp baking powder
• ½ tsp each salt, ginger, & ground cloves
• 1 ¼ tsp cinnamon

the how to:
preheat your oven to 350 F. then beat together 1 cup of your brown sugar with your oil, canned pumpkin & eggs. separately mix together your flour, baking powder, salt, ginger, cloves, and 1 tsp cinnamon (or other spices you choose). then take your wet pumpkin mixture and mix it with your  dry ingredients just enough to moisten all ingredients. spoon the mixture into a small greased cake pan. mix remaining ¼ cup brown sugar and ¼ tsp cinnamon and spread it over the top of the mixture before baking. bake for 1 hour or until toothpick comes out clean.