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3/4 cup/72g all-purpose flour

1/2 teaspoon/2.5ml baking powder

1/2 teaspoon/2.5ml baking soda

1/2 teaspoon/2.5ml ground cinnamon

1/2 teaspoon/2.5ml ground cloves

1/4 teaspoon/1.25ml salt

3 large eggs

1/2 cup/100g granulated sugar

2/3 cup/150g pumpkin puree

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FOR CAKE:

PREHEAT oven to 375F/190C/Gas Mark 5. Grease 9 inch round cake pan; line with wax paper.

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COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

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BAKE for 15-17 minutes or until top of cake springs back when touched. Cool on wire rack. When cool, turn cake onto serving plate and carefully peel off paper.

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Serve with whipped cream and mint.