3 c. sifted flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
3 1/2 tsp. cinnamon
4 lg. eggs
2 c. sugar
1 1/2 c. corn oil
1 (16 oz.) can pumpkin (may substitute 2 c. fresh drained pumpkin)
1 c. chopped black walnuts or pecans

Sift together flour, baking powder, baking soda, salt and cinnamon. Beat eggs; add sugar, beating until thick and lemon colored. Pour in corn oil. At low speed add dry ingredients and pumpkin alternately (pumpkin first). Add nuts last. Bake in a greased and floured tube pan at 350 degrees for approximately 1 hour. For a glaze, combine 1 stick butter, 1/4 cup milk and 1 cup firmly packed brown sugar. Cook over low heat 5 to 8 minutes. Pour over cake while warm.