2 c. all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
4 eggs
2 c. sugar
1 c. corn oil
1 (16 oz.) can pumpkin or 2 c. mashed cooked pumpkin
Cream cheese icing or nutmeg sauce

Preheat oven to 350 degrees. Grease 10 inch tube or fluted tube pan. In small bowl combine first 4 ingredients. In large mixer bowl, beat eggs and sugar until light and fluffy. Beat in oil and pumpkin. Gradually add flour mixture, beating at low speed just until combined. Pour into prepared pan. Bake 1 hour or until skewer inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on rack. Frost with cream cheese icing or serve warm with nutmeg sauce.

CREAM CHEESE ICING:

1 (3 oz.) pkg. cream cheese, softened
1/4 c. (1/2 stick) butter
1 c. confectioners' sugar
1 tsp. vanilla extract

In small mixer bowl, beat cream cheese and butter until smooth. Add confectioners' sugar and vanilla; beat until light and fluffy. Spread over pumpkin cake.

NUTMEG SAUCE:

1 c. sugar
2 tbsp. all-purpose flour
1/2 tsp. nutmeg
2 c. water
1 tbsp. butter
1 tbsp. white or cider vinegar

Combine sugar, flour and nutmeg in 2 quart saucepan. Add water and heat to boiling, stirring. Reduce heat, and boil gently for 5 minutes, stirring frequently. Remove from heat and stir in butter and vinegar. Serve hot with pumpkin cake. Serves 12 to 16.