Pumpkin Swirl Cake

1  C  White  Sugar
1⁄2  C  Butter  at  room  temperature
2  large Eggs
2  Tsp Vanilla Extract
1 1⁄2  C  Cake Flour
1 3⁄4  Tsp  Baking Powder
1⁄2  C  Skim Milk
1⁄2  C  Pumpkin  Puree
1/8  Tsp  grated  Nutmeg
1/8 Tsp ground  Clove
1⁄4 Tsp ground Allspice
1 Tbsp Brown Sugar
Icing Sugar for dustingPreheat oven to 325 degrees Fahrenheit.  Grease and flour a 10” round cake tin.

Cream  butter  and  sugar  in  a  clean  dry  mixer.   Add  eggs,  one  at  a  time,  until  well  combined  each  time.   Add  vanilla  extract  and  combine  well.   Add  flour  in  3  equal  batches  making  sure  to  combine  smoothly  each time.  Add milk and combine until smooth.

Remove  1⁄2  C  of  white  cake  batter,  place  in  a  separate  bowl  and  mix  remaining  ingredients  together  until smooth.

Place  1⁄2  the  amount  of  white  batter  in  cake  tin,  followed  by  pumpkin  mixture  and  finishing  with  the  remainder  of  the  white  cake  batter  into  the  same  tin.   Run  the  pointy  end  of  a  chopstick  randomly  through  the  mixed  batters  until  you  see  a  swirl  pattern  –  don’t  over  do  it.   Gently   jiggle  the  pan  on  a  counter to evenly level the cake batter.
Place the tin on a tray and bake for 40 minutes or until a toothpick inserted into the center of the cake  comes out clean.

Allow  cake  to  cool  on  a  cooling  rack  before  removing  cake  from  tin.   When  cake  is  fully  cooled,  dust  cake with icing sugar using a fine sieve.