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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 16 |
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Ingredients:
2 cups sugar |
1 1/4 cups vegetable oil |
1 1/2 cups pumpkin puree (canned or fresh) |
4 eggs |
3 cups flour |
2 teaspoons baking powder |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1 teaspoon salt |
3/4 cup seedless raisin |
3/4 cup golden raisin |
1 cup chopped walnuts or 1 cup chopped pecans |
Directions:
1. Preheat oven to 350 degrees.
2. Place sugar, oil, and pumpkin in large mixing bowl and beat well at medium speed.
3. Add eggs one at a time.
4. Mix well.
5. Sift flour, baking soda and baking powder, cinnamon and salt.
6. Fold into batter.
7. Stir in raisins and nuts.
8. Pour into a 10- inch greased and floured tube pan.
9. (I use a bundt pan successfully.) Bake 1 and 1/4 hours or until done.
10. Test with a toothpick.
11. Do not open over for at least 50 minutes.
12. Cool on rack before inverting.
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. Anything else you like can be added to batter.
15. I sometimes add dried cranberries or cherries, bits of crystalized ginger etc.
16. This is a moist cake that keeps well.
17. Can be frozen.
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