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2 c. sugar
1 tsp. salt
2 tsp. soda
1 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. ginger
3/4 tsp. allspice
4 eggs
1 (16 oz.) can pumpkin
1 1/2 c. oil

Combine all ingredients in mixer bowl. Mix on low until
blended. Then mix on high for 2 to 3 minutes. Pour in Bundt
or angel pan which has been greased and bake for 1 hour at
350 degrees. Cool slightly and remove from pan. When completely cool
frost with cream cheese icing.

Cream Cheese Icing for Celie's Pumpkin Cake:
1/2 box (or more) powdered
1/2 stick oleo
8 oz. cream cheese
1/2 tsp. vanilla
Cream the cream cheese and oleo with vanilla. Slowly
add powdered sugar until desired consistency. Beat well.
Spread on cooled pumpkin cake.

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