CAKE:

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

Crack eggs into large bowl; cover and let stand 30 minutes. Sift flour with soda, salt, cloves, ginger and nutmeg. Beat eggs well. Add sugar and beat until light and fluffy. Add oil and pumpkin, beating well after each addition. On low speed, beat in flour mixture, beating only until flour is moist.

Pour into ungreased 10 inch tube pan with removable bottom. Bake at 350 degrees for 1 hour. Cool completely on wire rack. Place on cake plate while loosening with knife. Ice with cream cheese frosting. Decorate with pecan halves.

FAYE'S CREAM CHEESE FROSTING:

2 pkg. cream cheese (3 oz. size) softened
1 tbsp. rum flavoring or 1 tsp. vanilla extract
3 c. powdered sugar

With electric mixer on medium speed, beat cream cheese with flavoring until smooth and soft. Add powdered sugar, beat until light and fluffy.