Instructions: Preheat oven to 350 degrees F. Prepare pumpkin cake:

Crack eggs into large bowl of electric mixer; cover and let stand for thirty minutes, or until room temperature. Meanwhile, sift flour with baking soda, salt, cloves, cinnamon, ginger, and nutmeg.

With electric mixer at high speed, beat eggs thoroughly. Add sugar and continue to beat until eggs are lemony in color and the mixture is light and fluffy. Gradually add the oil and pumpkin, beating well after each addition to blend thoroughly.

With the electric mixer at low speed, beat in the flour mixture, several spoonfuls at a time, beating only until the flour is moistened. Do not over beat! Pour into an ungreased 10-in. tube or bunt cake pan. Bake about one hour or until surface springs back when gently pressed with fingertips. Remove cake from oven and cool completely in pan, on a wire rack.

Prepare frosting: In a small mixer bowl, with The electric mixer, beat the cream cheese with the rum or vanilla extract, until smooth and soft.

Gradually beat in the confectioners sugar, beating until light and fluffy.

Using a long narrow spatula, carefully loosen cake from the pan and remove.

Place the cake on a plate and frost the top and sides with the cream cheese frosting. Use the tip of the spatula to swirl the frosting in a spoke-like fashion, in toward the center of the cake. Arrange the pecans decoratively around the top of the cake. Store the cake tightly covered in the refrigerator until 30 minutes before serving.

Makes 12 servings

Note: This cake is very moist and rich. Once frosted it keeps for several days in the refrigerator. The flavor is best if stored for at least three days prior to serving. Remember that this cake is made with cream cheese and must be kept refrigerated!

This is also a great recipe for cupcakes. Place a pecan half in the center of each cupcake for garnish.

Makes 18 cupcakes.

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