MOIST PUMPKIN BUNDT CAKE

Steps:

• 1. in a large bowl, combine sugar and oil until blended. add eggs, one at a time, beating well after each addition.
• 2. combine the flour, baking soda, cinnamon, nutmeg, salt and cloves, add to egg mixture alternately with pumpkin, beating well after each addition.
• 3. transfer to a greased 10 inch fluted tube pan. bake for 60-65 minutes or until toothpick inserted near the center comes out clean.
• 4. cool for 10 minutes before inverting onto a wire rack. remove pan and cool completely. dust with confectioners sugar.
• 5. for whipped cream: with electric mixer heat the sugar and cream cheese together until well blended.
• 6. with the mixer on the medium setting, slowly pour in the heavy cream.
• 7. continue to beat until the mixture becomes lighter and fluffier.
• 8. be careful not to over beat it or it will become flat and deused.
• 9. if you like a lot of cream cheese flavor , i would suggest doubling this recipe.
• 10. for candied pecans: line a cookie sheet with wax paper. coat the wax paper with butter or nonstick cooking spray. preheat oven to 250.
• 11. while waiting for the oven to warm, beat the egg white in a stainless steel bowl until the peaks are stiff.
• 12. then stir in the brown sugar, vanilla and cinnamon until just blended. fold in the pecans until the are just coated.
• 13. pour this mixture onto the lined cookie sheet. bake at 250 for 45 minutes.
• 14. toss the pecans every 15 minutes. when they are finished let them cool completely before adding to the trifle.
• 15. how to combine the trifle: using a trifle dish or tall glass bowl, cover the bottom of the dish with 2 layers of the bite size cubes of the pumpkin cake.
• 16. next, pour in 1/2 of the whipped cream cheese mixture and spread it to cover the pound cake.
• 17. then layer in 1/2 of the candied pecans. repeat those steps one more time. you may not use all of the cake. keep regrerated.