Pumpkin Cake

• 4 eggs
• 2 c. sifted flour
• 2 tsp. baking soda
• 1 tsp. ground cloves
• 2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 2 c. sugar
• 1 c. salad oil
• 1 (1 lb.) can pumpkin
• Cream Cheese Frosting (recipe follows)
• pecan or walnut halves

1. In large bowl of electric mixer, let eggs warm to room temperature, about 30 minutes.
2. Preheat oven to 350u0b0.
3. Mix flour with baking soda, 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 into an ungreased 9-inch tube pan. Bake about one hour, or until surface springs back when gently pressed with fingertips.
8. Cool cake completely in pan.
9. With spatula, carefully loosen cake from pan; remove.
10. Place on cake plate, frost with Cream Cheese Frosting and decorate with pecan or walnut halves.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936509 (may not work)