4 Eggs, room temperature
2 C Flour, sifted
2 tsp Baking soda
1/2 tsp Salt
1 tsp Cloves ~ Stage 2
2 tsp Cinnamon
1/2 tsp Ground ginger
1/4 tsp Ground nutmeg
2 C Sugar
1 C Vegetable oil
1-16 oz Canned pumpkin
Preheat oven to 350 degrees. Sift all dry ingredients together. In a large bowl with an electic mixer, mix eggs on high speed; add sugar and beat until eggs are lemon colored. Gradually add oil and pumpking. With mixer on low add dry ingredients. Pour into a 10 inch tube pan (without a removable bottom) and bake for 1 hour or until surface springs back when touched. Remove pan and cool. Remove from pan and cool. Frost with cream cheese frosting.
CREAM CHEESE FROSTING
2- 3ounce pkg Cream cheese (room temperature)
1 tbsp Vanilla or Rum
3C Powdered sugar
Pecan or walnut 1/2's for garnish
With a mixer cream sugar, vanilla. Add powdered sugar a little at a time until fluffy. Frost cake. Garnish with nuts around top edge. Serve immediately or store in refrigerator. Set out 30 minutes before serving.