4 eggs
1/2 c. vegetable oil
2 c. sugar
1 (16 oz.) can pumpkin (or 2 c. pumpkin or persimmon pulp)
2 c. flour
2 tsp. ground cinnamon
3/4 tsp. ground ginger
3/4 tsp. ground cloves
3/4 tsp. ground nutmeg
3/4 tsp. salt
2 tsp. baking powder
1 tsp. baking soda

In large bowl beat eggs lightly. Beat oil, sugar, pumpkin. In another bowl stir together flour, cinnamon, ginger, cloves, nutmeg, salt, baking powder and baking soda. Gradually add to pumpkin mixture blending thoroughly.

Pour batter into a greased and floured pan, 10 x 15 inches. Bake at 350 degrees for about 35 minutes or until edges begin to pull away from pan sides and center springs back when slightly touched. Let cool in pan on a rack.