Dated January 3, 1969, this Pumpkin Cake packs cinnamon, cloves, and plenty of pumpkin into three little loaves at once. Add nuts or raisins—or both if you’re feeling generous—and there’s even a note giving fresh pumpkin equal billing with canned. It’s the kind of warmly spiced bake that makes pumpkin worth keeping around long after the holidays are over.
