Gingersnap Pumpkin Cake With Raisins & Walnuts

• 3 eggs
• 34 cup sugar
• 23 cup canned pumpkin puree
• 2 14 cups gingersnap cookies, crumbs
• 1 12 teaspoons pumpkin pie spice
• 1 cup chopped walnuts
• 12 cup golden raisin
• 1 teaspoon vanilla
• 1 cup whipping cream
• 2 tablespoons sugar
• 12 teaspoon vanilla
• 1 tablespoon cognac or 1 tablespoon good brandy

1. FOR THE CAKE: Beat eggs with sugar for about 3 minutes or until eggs are light and fluffy.
2. Beat in the pumpkin until blended.
3. Beat in the remaining ingredients until blended.
4. Spread batter into a buttered 9-inch pie pan and bake in a 350F.
5. oven for about 40 to 45 minutes, or until a cake tester, inserted in center, comes out clean.
6. allow to cool and then frost with Cognac Cream.
7. Refrigerate for 4 to 6 hours.
8. Overnight is good, too.
9. Serves 8.
10. FOR THE COGNAC CREAM: Beat cream with sugar until soft peaks form.
11. Add vanilla and cognac and beat until cream is stiff.
12. NOTE:-- Can be frozen, with or without the frosting.
13. Easiest& Best!
14. Coffee Cakes and Quick Breads.

eggs, sugar, pumpkin puree, pumpkin pie spice, walnuts, golden raisin, vanilla, whipping cream, sugar, vanilla, cognac

Taken from www.food.com/recipe/gingersnap-pumpkin-cake-with-raisins-walnuts-77951 (may not work)