Pumpkin Gingerbread Cake

3 1/2 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves

Beat together:

2 cups sugar
1 cup butter, softened
1/2 cup light molasses (I used medium.)
1/3 cup water (I forgot to include this and it I don't see why it is needed.)
1 can pumpkin (15 oz can)
4 eggs

Preheat oven to 350 degrees.

Slowly mix in dry ingredients and all ingredients are incorporated. Pour batter into the prepared pan. Bake for 45-55 minutes or until toothpick inserted in center comes out clean. Cool and frost.

This is good without any frosting, but it is also very good with a cream cheese frosting or a thick vanilla/powdered sugar frosting. This cake is moist, dense and delicious. I liked it best after it cooled off and the flavors had a chance to mingle.