Pumpkin Cake

• 2 cups sugar
• 1 1/4 cups vegetable oil
• 1 1/2 cups pumpkin puree (canned or fresh)
• 4 eggs
• 3 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 3/4 cup seedless raisin
• 3/4 cup golden raisin
• 1 cup chopped walnuts or 1 cup chopped pecans

1. Preheat oven to 350 degrees.
2. Place sugar, oil, and pumpkin in large mixing bowl and beat well at medium speed.
3. Add eggs one at a time.
4. Mix well.
5. Sift flour, baking soda and baking powder, cinnamon and salt.
6. Fold into batter.
7. Stir in raisins and nuts.
8. Pour into a 10- inch greased and floured tube pan.
9. (I use a bundt pan successfully.) Bake 1 and 1/4 hours or until done.
10. Test with a toothpick.
11. Do not open over for at least 50 minutes.
12. Cool on rack before inverting.
13. NOTES: I usually use canned pumpkin, (can also use butternut squash) but occasionally I steam a real one in a pressure cooker, whirl pulp in a food processor and then measure.
14. Anything else you like can be added to batter.
15. I sometimes add dried cranberries or cherries, bits of crystalized ginger etc.
16. This is a moist cake that keeps well.
17. Can be frozen.

sugar, vegetable oil, pumpkin puree, eggs, flour, baking powder, baking soda, cinnamon, salt, seedless raisin, golden raisin, walnuts

Taken from www.food.com/recipe/pumpkin-cake-13231 (may not work)