Pumpkin Spice Cake With Maple Icing - cooking recipe

Ingredients

Cake
3/4 cup butter, softened
2 cups sugar
1 (15 ounce) can pumpkin
4 eggs
1 teaspoon vanilla
3 cups flour
2 1/2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons ground cloves
1/2 teaspoon salt
1 cup chopped walnuts (I use pecans)
1 cup raisins
Frosting
1/2 cup butter
1 cup sugar
1 (5 ounce) can evaporated milk
1/4 cup maple syrup (the real stuff,not just maple falovored)
1/4 teaspoon vanilla

Preparation

Cream butter and sugar until fluffy.
Add pumpkin,eggs and vanilla,beat until smooth.
Combine dry ingredients in medium bowl.
Add one cup at a time to creamed mixture,stirring until well blended.
Stir in nuts and raisins.
Spoon into greased bundt pan.
Bake at 350 degrees for 55-65 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes,then invert onto serving plate and cool completely.
For icing: melt butter in heavy medium saucepan over medium-high heat.
Stir in sugar,evaporated milk,and syrup.
Bring to boil,stirring constantly,boil 6 minutes.
Remove from heat and stir in vanilla.
Pour into medium bowl and cool 10 minutes.
Beat for 8-10 minutes or until thick and creamy.
Spread over top of cake.