Pumpkin Cake

• 1 c. raisins
• 4 eggs
• 1 c. Crisco oil
• 2/3 c. water
• 2 c. pumpkin
• 1 1/2 c. white sugar
• 1 1/2 c. brown sugar
• 3 1/2 c. plain flour, sifted
• 2 tsp. soda
• 1 tsp. salt
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1 pkg. vanilla pudding (instant)
• 1 c. pecans
• 1 Tbsp. vanilla

1. Preheat oven to 350u0b0.
2. Grease generously and flour 4 coffee cans.
3. Pour a little hot water over 1 cup raisins (let set to be drained before use).
4. Beat together the eggs and Crisco oil; add water and pumpkin.
5. Mix well the following together: sugar (white and brown), flour, soda, salt, nutmeg, cinnamon and instant pudding mix.
6. Combine dry ingredients with first 4 ingredients, already mixed.
7. Add nuts and vanilla.
8. Drain raisins and put in. Mix and divide in 4 (1 pound) coffee cans, filling 1/2 full.
9. Bake 45 minutes at 350u0b0.
10. Can be served plain or with the following topping.

raisins, eggs, crisco oil, water, pumpkin, white sugar, brown sugar, flour, soda, salt, nutmeg, cinnamon, vanilla pudding, pecans, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=845726 (may not work)