Recipes from the Heart, great for the Tummy!
(submitted by: Laura U.)
2 cups granulated sugar
1 cup vegetable oil
2 cups (1lb. can) pumpkin
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cloves
2 tsp ground cinnamon
3 ozs. cream cheese
3/4 of a fresh box of confectionate sugar (1lb. box)
1/4lb. (1 stick) butter
1 tsp vanilla extract
1 cup chopped pecans
Place granulated sugar and eggs in bowl of an electric mixer, and beat till smooth and creamy. Beat in oil and pumpkin and blend well.
Stir together flour, baking soda, salt, cloves and cinnamon. Add these to the pumpkin mixture and stir until thoroughly combined.
Pour batter into an ungreased 10-inch tube pan and bake at 350 degrees for 55 to 60 minutes. Let cake cool in pan for 1 hours before turning it out.
To make icing, plce all the icing ingredients into a bowl and beat them together until smooth. Spread the icing over the cooled pumpkin cake and decorate the top with pecans.