Crack eggs into the large bowl of an electric mixer; cover and let stand for thirty minutes, or until room temperature. Meanwhile, sift flour with baking soda, salt, cloves, cinnamon, ginger, and nutmeg.

With electric mixer at high speed, beat eggs thoroughly. Add sugar and continue to beat until eggs are lemony in color and the mixture is light and fluffy. Gradually add oil and pumpkin, beating well after each addition to blend thoroughly.

With the electric mixer at low speed, beat in the flour mixture, several spoonfuls at a time, beating only until the flour is moistened. Do not over beat! Pour into an ungreased 10-inch tube or Bundt cake pan. Bake at 350°F for about one hour or until surface springs back when gently pressed with fingertips.

Gradually beat in the confectioners sugar, beating until light and fluffy.

Using a long narrow spatula, carefully loosen cake and remove from pan.

Place the cake on a plate and frost the top and sides with cream cheese frosting. Use the tip of the spatula to swirl the frosting in a spoke-like fashion, in towards the center of the cake. Arrange pecans decoratively around the top of the cake. Store the cake tightly covered in the refrigerator until 30 minutes before serving.

Makes 12 servings.