Pumpkin Cake

• cups sugar↗2 cups
• cups vegetable oil↗1 1⁄4 cups
• cups pumpkin puree (canned or fresh)1 1⁄2 cups
• eggs↗4
• cups flour↗3 cups
• teaspoons baking powder↗2 teaspoons
• teaspoons baking soda↗2 teaspoons
• teaspoons cinnamon↗2 teaspoons
• teaspoon salt↗1 teaspoon
• cup seedless raisin↗3⁄4 cup
• cup golden raisin↗3⁄4 cup
• cup chopped walnuts or 1 cup chopped pecans1 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place sugar, oil, and pumpkin in large mixing bowl and beat well at medium speed.

3. 3

   Add eggs one at a time.

4. 4

   Mix well.

5. 5

   Sift flour, baking soda and baking powder, cinnamon and salt.

6. 6

   Fold into batter.

7. 7

   Stir in raisins and nuts.

8. 8

   Pour into a 10- inch greased and floured tube pan.

9. 9

   (I use a bundt pan successfully.) Bake 1 and 1/4 hours or until done.

10. 10

    Test with a toothpick.

11. 11

    Do not open over for at least 50 minutes.

12. 12

    Cool on rack before inverting.

13. 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. 14

    Anything else you like can be added to batter.

15. 15

    I sometimes add dried cranberries or cherries, bits of crystalized ginger etc.

16. 16

    This is a moist cake that keeps well.

17. 17

    Can be frozen.