Pumpkin Cake

3 cups sugar

3 cups flour
1 Tablespoon baking powder
1 Tablespoon baking soda
1 Tablespoon ground cinnamon
3/4 tea salt
1 1/2 cups melted unsalted butter
3 1/4 cups canned pumpkin
3 eggs, lightly beaten

Blend together the sugar, flour, baking powder, soda, cinnamon, and salt with a mixer at medium speed until well mixed. Add the melted butter and continue to beat until the dry ingredients are moistened. Add the pumpkin and mix again until well blended. Add the eggs and blend 1 minute longer. Do not over mix.

Turn the batter into 3 lightly greased, paper-lined 9-inch cake pans. Smooth the batter with a spatula so that the cake will be level when baked. Bake at 325 degrees for 40 minutes or until done. Cool on racks. Frost with the Bailey's Irish Cream frosting.

Frosting for the Pumpkin Cake:

1 pound powdered sugar
3 stick (1 1/2 cups) softened high quality butter , like Plugra. (Available at Trader Joe's.)
2 Tablespoons Bailey's Irish cream. Available at your local liquor store. Don't drink it or you will have to have a chat with Bishop Ainge.
1/2 cup flour

Combine the sugar, butter, flour and Bailey's Irish cream. Mix until blended.