4 eggs
1 cup vegetable oil
2 cups pumpkin puree
2 cups sugar
2 cup cake flour
½ teaspoon nutmeg
¼ teaspoon ground ginger
1 teaspoon ground Bisschopswijn Mulling Spices  
2 teaspoons baking soda
½ teaspoon salt

Butter and flour a 10 inch cake pan. Heat oven to 350°. Beat eggs until smooth, beat in oil and pumpkin. Sift dry ingredients. Add to wet mixture by thirds. Pour into pan. Drop pan 2-3 times to release any air bubbles. Bake 30-40 minutes. Serve with caramel sauce.

Caramel Sauce
1 cup sugar
¼ cup water
½ teaspoon lemon juice
2 cups heavy cream

Use a saucepan with a light colored interior. Combine sugar, water and lemon juice over medium heat to dissolve sugar. Bring to a boil. Use a wet brush to push down the crystals from the sides of the pan. Boil until it reaches a deep golden color (310°). Swirl pan to ensure even coloration. Once the golden color is achieved remove from heat. Quickly stir in the cream. Return to heat and stir until caramel is dissolved. Chill or serve warm.