Pumpkin Cake

 What do you do besides bringing in THIS much wood to dry when the weather team forecasts 48 hours of -10 to -40 degree temperatures? If you're like me, you make a visit to your much-more-temperate garage freezer and look for something to bake.

 I decided to go with a pumpkin spice cake, so I took in a bag of pumpkin puree to thaw. I processed a single large pumpkin this year and got about 4 bags of puree from it.  One of those bags went into this cake you see cooling alongside the all-day chili pot.

Spiced Pumpkin Cake
1/2 C softened butter
1/2 C packed brown sugar
2 eggs
3/4 C eggnog
3/4 C pureed pumpkin
1/4 C honey
2 1/2 C all-purpose flour
2 tsp. shredded orange peel
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 tsp. pumpkin pie spice

Preheat oven to 350 degrees.
Grease and flour 9 x 13 baking pan.  Cream together sugar and butter, then add eggs and blend well. Combine pumpkin, honey, and eggnog in another mixing bowl. Then, combine thoroughly the flour, orange peel, soda, salt and spices. Alternately add dry ingredients and creamed butter mix to the liquid ingredients. Put into the prepared pan and bake for 30-35 minutes. Cool thoroughly. Either frost with a cream cheese frosting or sprinkle with powdered sugar before serving.