Recipe - Pumpkin Pecan Tort

6 tablespoon Flour
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
One fourth teaspoon Ground cloves
4 Eggs; separated
2/3 cup Sugar
1 cup Solidpack canned pumpkin
One half teaspoon Vanilla extract
One half cup Ground pecans
=== OPTIONAL GARNISHES ===
Whipped cream
Freshlyminced mint
Candied pecans
Powdered sugar

Preheat oven to 350 degrees. Butter and flour a 9inch spring form pan. In
a bowl combine flour, baking powder, cinnamon, and cloves. In another bowl,
beat egg whites until foamy, add in 3 tablespoons sugar; beat until stiff
peaks form. In a large bowl, beat egg yolks with the remaining sugar until
pale, about 1 minute. Add pumpkin and vanilla and beat until well blended.
Stir in flour mixture. Fold in egg whites and ground pecans. Pour into the
prepared pan. Bake for 40 to 50 minutes, let cool 10 minutes, and remove
from pan. Serve each slice with whipped cream, mint, candied pecans, or
powdered sugar. This recipe yields 8 to 10