1/2 c. nuts
3 c. sifted flour
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
3-4 tsp. pumpkin pie spice
4 eggs, beaten
2 c. sugar
1 1/2 c. Wesson oil
2 c. canned pumpkin

Add nuts to dry ingredients. Beat eggs; add sugar, oil and pumpkin. Beat until blended and light. Add flour slowly. Bake in 10 inch greased tube pan. Bake at 325 degrees to 350 degrees for 1 hour or until done when tested.

PUMPKIN CAKE FROSTING:

1/2 lb. butter
1 c. sugar
2/3 c. lukewarm milk
1/2 tsp. vanilla

Beat butter; add sugar and beat until smooth. Add milk slowly, beating well. Add vanilla. Should be thick; if not, set in cool place. Frost cake. Yield 16-20 servings.