4 eggs
2 c. sifted all purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cloves
2 tsp. ground cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
2 c. sugar
1 c. salad oil
1 (1 lb.) can pumpkin

FROSTING:

2 (3 oz.) pkg. cream cheese, softened
1 tbsp. rum or almond extract
3 c. confectioners sugar

Let eggs warm to room temperature. Sift flour with baking soda, salt and spices. At high speed beat eggs with sugar until light and fluffy. Beat in oil and pumpkin to blend well. At low speed beat in flour mixture just until combined.

Pour into an ungreased 9 inch tube pan. Bake about 1 hour at 350 degrees. Cool cake completely and frost with cream cheese frosting.