Gingery Pumpkin Pecan Cake

• 3 cups sifted unbleached all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 5 large eggs
• 1 cup sugar
• 1 cup lightly packed brown sugar
• 1 (16 ounce) can solid pack pumpkin (do not use pumpkin pie mix)
• 1 14 cups vegetable oil
• 1 12 cups pecans, chopped medium (reserve 2 tablespoons for topping)
• 1 cup plumped raisins (mixed dark and light)
• 2 tablespoons minced crystallized ginger
• 12 cup quartered red glaceed cherries (optional)

1. Position oven rack in the lower third of the oven; preheat oven to 350; butter a 10-inch angel food cake pan.
2. Sift together the flour, baking powder, baking soda, salt, and spices, using a triple sifter; set aside.
3. Put the eggs in a large bowl of an electric mixer; using the whisk attachment, beat on med-high speed for 2 minutes.
4. Add the white sugar, 1 tablespoon at a time, taking 3-4 minutes to blend it in well.
5. Then add the brown sugar over an additional 3-4 minutes, beating until the mixture is light in color and thickened.
6. Add the pumpkin and beat for 1 minute; slowly pour in the oil in a steady stream, and beat 1 minute longer.
7. Decrease mixer speed to med-low; blend in the dry ingredients all at once, mixing just until incorporated.
8. Remove the bowl from the mixer; using a rubber spatula, fold in all but 2 tablespoons of the nuts, then the raisins, ginger, and optional cherries.
9. Pour the batter into the prepared pan; sprinkle the top with the remaining nuts.
10. Bake for 65-70 minutes, until toothpick inserted into the center comes out dry.
11. Remove from oven; set pan of cake rack to cool completely.
12. To remove cake, run a thin, sharp knife around the sides and center tube; lift up center tube and run a thin, sharp knife under the cake; invert cake onto the rack; turn top side up and cool completely.
13. Store at room temperature under a glass dome, in an airtight container, or in plastic wrap or foil for up to 5 days; for longer storage, refrigerate up to 10 days.

sifted unbleached, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, eggs, sugar, brown sugar, solid pack pumpkin, vegetable oil, pecans, plumped raisins, ginger, cherries

Taken from www.food.com/recipe/gingery-pumpkin-pecan-cake-441078 (may not work)