Pumpkin Cake

I was searching for something for dinner that was buried deep in my freezer when I stumbled across a package of my frozen pumpkin! Not what I was looking for, but a great idea spark for the cake I'm baking to share at God's Gathering. Last fall, I cooked our Halloween pumpkin. Please note, we hadn't carved that pumpkin, but drew the Jack-o-lantern's face on it so I could spin it around and leave it out through Thanksgiving. Don't you just love to decorate for the seasons? I sure do! Anyway, I peeled, and cooked that pumpkin then froze it in one-cup portions.  I do love to bake treats and hide that vegetable nutrition from carrots, zucchini, or pumpkin inside! So here's another tasty treat you can bake up yourself! Or stop by my house...I bake requests you know! I could ship this to you, but you would have frost it when it arrives. I'm not sure butter cream frosting would survive in a box! Let me know what you think of this spicy, nutty, cranberry, pumpkin cake.

PUMPKIN CAKE　
　
1 2/3 cups flour
1 ¼ cups sugar
1 ½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
2 tsp cinnamon
½ tsp cloves
¼ tsp nutmeg
¼ tsp ground ginger
3 eggs slightly beaten
1 cup canned pumpkin
2/3 cup cooking oil
½ cup chopped nuts
½ cup dried cranberries

Preheat oven to 350 degrees. In a large bowl stir together flour, baking powder, cinnamon, baking soda, salt, and cloves. Beat eggs, pumpkin, sugar, and oil. Mix in dry ingredients and beat on medium speed for two minutes. Stir in nuts and cranberries. Spread batter evenly in an ungreased 9x13-baking pan.
Bake for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on wire rack. Spread with cream cheese frosting or butter cream frosting.