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Method: Cream butter, sugar, and salt in mixing bowl until light and fluffy. Add pumpkin and spice and mix completely. Add eggs one at a time beating well after each addition. Add milk alternately with flour, mixing well after each addition; do not overbeat. Stir in vanilla. Pour into two greased and floured 8x4 inch loaf pans.
Baked at 325 degrees for approximately 1 hour and 20 minutes. Test for doneness with a wooden skewer or toothpick. Cool for 15 minutes and remove from pans. Cool completely on a wire rack.
Yield: Makes 2 Pound Cakes
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