3 cups sifted all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
3 1/2 tsp. cinnamon
4 large eggs
2 cups sugar
1 1/2 cups corn oil
1 (15 oz.) can pumpkin
1 cup coarsely chopped walnuts (or pecans)
confectioners' sugar, if desired

On wax paper, sift together flour, baking powder, baking soda, salt and cinnamon.

In a large mixing bowl, with electric mixer at high speed, beat eggs until yolks and whites are combined. Gradually add sugar, beating until thick and lemon color. Beating constantly, pour in corn oil.

With mixer at low speed, blend in sifted dry ingredients alternately with pumpkin, beginning and ending with dry ingredients; beat until smooth after each addition. Stir in walnuts (or pecans).

Turn into an ungreased angel food cake or other tube pan (10x4-inches). Bake in a preheated 350°F oven until a cake tester inserted in center comes out clean - about 1 hour and 10 minutes.

Place cake in pan on wire rack to cool completely before removing from pan. (It is not necessary to invert pan). If desired, sprinkle with confectioners' sugar.

If you prefer - can be baked in 8x12-inch (1 layer) aluminum pan. Also, is very good with butter icing.