Pumpkin Cake

From: Mom This is a good moist spice cake. I used to make this around the fall & pumpkin season.

Blend pumpkin, milk, and baking soda together, set aside.
Blend sugar, shortening, eggs. Beat well.
Sift flour 3 times, then measure out 2¼ cups.
Add spices to flour, and blend into shortening mixture, alternating with pumpkin mixture.
Stir thoroughly and add nuts if desired.
Bake at 350 for 25-30 minutes. Also makes a loaf cake or 18-20 cupcakes.
Tip: You can use cooked squash or carrots instead of pumpkin. Drain liquid from the pumpkin/squash before measuring.