Spiced Pumpkin Cake In Coffee Cans

• 3 c. sugar
• 3 1/2 c. flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 2 tsp. pumpkin pie spice
• 4 eggs
• 1 (16 oz.) can pumpkin
• 1 c. oil
• 1 c. water
• 1 c. walnuts, chopped
• 1 c. raisins
• 1 c. coconut

1. Beat eggs.
2. Mix all dry ingredients together and gradually add to bowl with eggs.
3. Beat slowly.
4. When batter is smooth, add the pumpkin, oil, water, walnuts, raisins and coconut; beat until everything is well blended.
5. Grease four 1-pound coffee cans with oil and dust with flour.
6. Fill cans up 3/4 full.
7. All cans are baked at one time.
8. Bake at 350u0b0 for 1 hour.
9. Test with a long tester in center to be sure it is done.
10. Cool on wire rack.
11. Take out of cans; wrap in clear wrap.
12. Can be frozen until needed.

sugar, flour, baking soda, salt, cinnamon, pumpkin pie spice, eggs, pumpkin, oil, water, walnuts, raisins, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759660 (may not work)