Ingredients
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4 eggs
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2 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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1 teaspoon clove
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2 teaspoons cinnamon
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1/2 teaspoon ginger
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1 teaspoon nutmeg
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2 cups sugar
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1 cup salad oil
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1 (1 lb) can pumpkin
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pecan halves or walnut halves
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2 (3 ounce) packages cream cheese, softened
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1 tablespoon rum or 1 tablespoon vanilla extract
Instructions
- in large bowl of electric mixer, let eggs warm to room temoerature-about 30 minutes.
- Preheat oven to 350°F.
- Sift flour with baking soda, salt, cloves, cinnamon,ginger and nutmeg At high sped, beat eggs with sugar until light and fluffy.
- Beat in oil and pumpkin to blend well.
- At low speed beat in flour mixture just until combined.
- Pour into an ungreased 9-inch tube pan.
- Bake about 1 hour or until surface springs back when gently pressed with fingertip.
- Cool cake completely in pan.
- With spatula, carefully loosen cake from pan; remove.
- Place on cake plate; frost with Cream Cheese Frosting.
- Decorate with nuts.
- Makes 12 servings.
- ----Creamcheese Frosting------.
- In medium bowl with electric mixer at medium speed, beat cheese with rum until creamy.
- Gradually beat in sugar, beating until light and fluffy.
- Spread over Pumpkin Cake, make swirls with knife.