Jeff's Fabulous Spicy Pumpkin Cake/Bars

Very easy, makes lots, people love them! Do NOT overbake!

2 c flour (all purpose)

2 tsp baking powder

2 tsp ground cinnamon

1 tsp baking soda

½ tsp salt

½ tsp nutmeg

½ tsp ground ginger

¼ tsp allspice

4 large, room temp eggs

1 1/3 c sugar

½ veg oil

½ cup applesauce (if no applesauce, use 1 c veg oil instead of ½ c). Substitution of applesauce creates more moist cake with less “oil/dense” texture, but it’s not bad to use only the oil if that’s all you have.

1-15 oz can pure pumpkin

¼+ cup crystallized ginger, chopped (less or more to taste – for topping)

Preheat oven 325° – 350° Do not use convection. Watch carefully, do not overcook.

Combine: flour, baking powder, cinnamon, baking soda, sale, nutmeg, ginger and allspice.

Beat together eggs, sugar, oil/applesauce, and pumpkin till fluffy.

Add “flour” mixture to pumpkin mixture in parts and blend thoroughly.

Spread batter in ungreased 15 x 10 (or approx. size) baking dish/pan. Bake for 25-30 minutes until tooth pick comes clean. Cool thoroughly – put dish/pan on rack to help cool.

Frost with cream cheese frosting (below) and then sprinkle with chopped ginger. Chill 20-25 minutes and then cut into bars. Keep refrigerated until serving; can allow to “warm” to room temp to serve to bring out flavor. This is also good if you don’t have the crystallized ginger.

Cream Cheese Frosting (this is really easy and REALLY good!).

1 8 oz package cream cheese, softened

1 stick butter, softened

1 tsp vanilla

2 c. sifted powdered sugar (sifting makes a difference in texture; if not then might be lumpy and not as good)

Cream together in bowl with mixer cream cheese and butter; add vanilla and then powdered sugar in parts. Beat until texture is smooth.