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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Ingredients:
4 eggs |
2 cups all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
1 teaspoon clove |
2 teaspoons cinnamon |
1/2 teaspoon ginger |
1 teaspoon nutmeg |
2 cups sugar |
1 cup salad oil |
1 (1 lb) can pumpkin |
pecan halves or walnut halves |
2 (3 ounce) packages cream cheese, softened |
1 tablespoon rum or 1 tablespoon vanilla extract |
3 cups confectioners' sugar |
Directions:
1. in large bowl of electric mixer, let eggs warm to room temoerature-about 30 minutes.
2. Preheat oven to 350°F.
3. Sift flour with baking soda, salt, cloves, cinnamon,ginger and nutmeg At high sped, beat eggs with sugar until light and fluffy.
4. Beat in oil and pumpkin to blend well.
5. At low speed beat in flour mixture just until combined.
6. Pour into an ungreased 9-inch tube pan.
7. Bake about 1 hour or until surface springs back when gently pressed with fingertip.
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.
11. Decorate with nuts.
12. Makes 12 servings.
13. -Creamcheese Frosting-.
14. In medium bowl with electric mixer at medium speed, beat cheese with rum until creamy.
15. Gradually beat in sugar, beating until light and fluffy.
16. Spread over Pumpkin Cake, make swirls with knife.
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