Pumpkin Tea Cake with Honey Cream

This recipe comes from Debbie Macomber's Cedar Cove Cookbook.  I adapted it slightly by cutting the sugar to 1 C. instead of the original 1 1/4 C. and substituting margarine for butter.  I also didn't have the 1 tabl. plus 1 tsp. of pumpkin-pie spice and so substituted with the spices below.  The tea cake is more dense than typical pumpkin bread, and the addition of the honey cream topping is delicious.  Besides that, it makes the house smell wonderful!

Pumpkin Tea Cake with Honey Cream

2 1/2 C. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tabl. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
2 large eggs
1 C. granulated sugar
1/2 C. (1 stick) margarine, melted
1-15 oz. can pumpkin

For Honey Cream:

4 tabl. (1/2 stick) margarine, at room temperature
4 oz. cream cheese, at room temperature
2 tabl. honey
1/2 C. confectioners' sugar

Preheat oven to 350.  Butter and lightly flour 9x5" loaf pan.  In a medium bowl, whisk flour, baking soda, salt and spices.  In a large bowl, whisk eggs, sugar, melted margarine and pumpkin until blended.  Fold in dry ingredients just until blended.  Pour batter into prepared pan; smooth top.  Bake 1 hour, until toothpick inserted in center comes out with just-moist crumbs.  Transfer to a wire rack; cool in pan 15 minutes.  Run a knife around pan edges; invert cake onto rack.  Cool completely.  For honey cream:  In a medium bowl, beat margarine, cream cheese, honey and confectioners' sugar until smooth.  Spread on slices.