2 cups sugar
4 eggs
1 cup vegetable oil
2 cups canned pumpkin
2 cups flour
2 teaspoons baking soda
dash salt
2 teaspoons ground cloves
2 teaspoons ground cinnamon

Beat sugar and eggs with a mixer until smooth and creamy. Beat in the oil
and pumpkin and blend well. Sift together the flour, baking soda, salt,
spices. Add these to the pumpkin mixture ( I never sift anything, I just
add them all right into the mixture) and stir until thoroughly combined.
Pour into a lightly greased tube pan. Bake at 350° for 55 to 60 minutes.

Frosting
3 ounces cream cheese
3/4 pound powdered sugar
1 stick butter
1teaspoon vanilla
2 to 3 teaspoons brandy.

Blend ingredients and spread over cake. This cake is better if made a couple days ahead of time as flaver improves with standing.

From Aunt DeeDee, Kirkland, WA