Cream-Cheese Pumpkin Cake

• 4 eggs
• 2 c. sifted all-purpose flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cloves
• 2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 2 c. sugar
• 1 c. salad oil
• 1 (1 lb.) can pumpkin
• Cream Cheese Frosting
• pecans or walnuts

1. In large bowl, let eggs warm to room temperature (about 30 minutes).
2. Preheat oven to 350u0b0.
3. Sift flour with baking soda, salt, cloves, cinnamon, ginger and nutmeg.
4. At high speed, beat eggs with sugar until light and fluffy.
5. Beat in oil and pumpkin to blend well.
6. At low speed, beat in flour mixture just until combined.
7. Pour
8. into ungreased 9-inch tube pan.
9. Bake about 1 hour or until surface springs back when gently pressed with fingertip.
10. Cool cake completely in pan.
11. With spatula, carefully loosen cake from pan; remove.
12. Place cake on plate.
13. Frost with Cream Cheese Frosting.
14. Decorate with nuts.
15. Makes 12 servings.

eggs, flour, baking soda, salt, ground cloves, ground cinnamon, ground ginger, ground nutmeg, sugar, salad oil, pumpkin, cream cheese frosting, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466143 (may not work)