1 1/2 c. salad oil
6 eggs, slightly beaten
1 lg. can pumpkin (29 oz.-3 c.)
4 1/2 c. sugar or 4. c. honey or fruit sweetener

3 tsp. baking soda
1 1/2 tsp. ground cloves
1 1/2 tsp. ground cinnamon
3/4 tsp. baking powder
2 1/4 tsp. salt
1 1/2 tsp. ground nutmeg
5 c. flour (3 white, 2 wheat)

Preheat oven to 350 degrees. Grease and flour choice of pan. Mix dry ingredients together. Sift into another bowl and then back again so that they are sifted twice. Add sifted dry ingredients to egg mixture a cup at a time and stir well being careful that there are no lumps. Immediately pour into pans and put into oven. Bake according to the following lengths of time:

1. 9x13" cake pan - 50 to 60 minutes.

2. 3 loaf pans - 45 to 55 minutes.

3. Bundt pan - 45 to 55 minutes.

4. Muffin pans - 20 minutes.

CHECK FOR DONENESS

Cool on wire racks then wrap tightly to keep. Freezes excellently.