Southwestern Pumpkin Cake

• 4 large Eggs
• 2 cups Granulated Sugar
• 6-oz. can Pumpkin Puree
• 1 1/4 cups Vegetable Oil
• 1/4 cup Pecans, chopped
• 3 cups All-purpose Flour
• 2 tsp. Baking Powder
• 2 tsp. Baking Soda
• 1 tsp. Salt
• 1 tsp. ground Cinnamon
• 1/2 tsp. ground Nutmeg
• 1/2 tsp. ground Allspice
• 1/2 tsp. ground Cardamom
• 16-oz. fresh Whipping cream, whipped

Instructions:
Pre-heat oven to 325-F degrees and grease a 10-inch tube or bundt pan; set aside.
Beat the eggs until frothy in a large mixing bowl. Add the sugar, pumpkin puree, vegetable oil and chopped pecans, stir well to blend.
Sift together the flower, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and cardamom and blend the dry ingredients with the wet, by hand or the low setting of an electric mixer.
Pour the batter into the prepared pan and bake until a cake tester can be cleaner removed from the center of the cake, about Bake 45 to 60 minutes.
Serve each slice with a generous dollop of freshly whipped cream.
Serves 8

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