Pumpkin Spice Cake (microwave)
rec.food.cooking/Mary Victoria Parker (2002)

2 eggs
1 cup brown sugar, firmly packed
1/2 cup sugar
3/4 cup cooking oil
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 cup milk

Beat eggs in large mixing bowl; beat in sugars and oil. Stir in pumpkin and vanilla. Stir in all remaining ingredients until smooth.

Lightly oil a 12 cup microproof fluted cake mold*. Sprinkle with sugar; remove excess. Pour cake batter into prepared mold.

Cook on HI for 9 1/2 to 10 1/2 minutes, or until toothpick inserted in center comes out clean. Rotate dish once during cooking.

Cool 30 minutes before inverting onto serving platter.

Cool completely and use Powdered Sugar Glaze.

*Or cook cake in 12 by 8 inch microproof baking dish. Grease bottom only. Frost with Cream Cheese Frosting