2 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. vegetable oil
8 egg yolks
1/2 c. water
3/4 c. canned pumpkin
1/2 tsp. cream of tartar
1 c. (8) egg whites

Sift dry ingredients into mixing bowl; make well in center. Add in order; vegetable oil, egg yolks, water, pumpkin. Beat satin smooth. Add cream of tartar to egg yolk batter in thin stream over entire surface of whites, gently folding to blend. Bake in ungreased 10 inch tube pan in slow oven (325 degrees) 55 minutes; then increase heat to 350 degrees and bake 10 minutes. Invert on rack; remove when cool. Frost with an orange colored icing and decorate with flowers of whipped cream, cherries and candied ginger.