1 3/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
1/2 c. butter
1 c. sugar
2 eggs
3/4 c. pumpkin
3/4 c. chocolate chips
3/4 c. pecans

Cream butter, add sugar, blend in eggs and beat well, at low speed add dry ingredients alternately with pumpkin, beginning and ending with dry ingredients. Stir in chips and pecans. Sprinkle top with 1/4 c. of pecans. (1/2 cup in cake and 1/4 cup on top of cake). Bake in 9 x 6 loaf pan at 350 degree oven for 65 to 75 minutes.

Glaze:

1/2 confectionery sugar
1/8 tsp. nutmeg
1/8 tsp. cinnamon

Blend in one to two tablespoons of cream until the consistency of butter. Let cake cool a little bit before you put glaze on cake. Let cake stand 5 to 6 hours before cutting. This cake freezes well.