It is again that time of year when pumpkins are readily available if not on your farm then at the farmers market or supermarket. Here is a wonderful cake full of eggs, cinnamon and nuts and raisins for that cool fall day. Great with a cup of coffee watching those leaves fall.
3 cups flour
2 tsp baking powder
2 tsp. baking soda
1 tsp salt
3 1/2 tsp cinnamon
2 cups sugar
1 1/2 cups oil
1 16 oz can pumpkin
1 cup chopped nuts
1 cups raisins
Combine first 5 ingredients in a large bowl
In another large bowl beat eggs, gradually adding sugar until thick lemon color.
Add corn oil, beating constantly.
Blend in dry ingredients alternately with pumpkin
Beat until smooth and pour in nuts and raisins. Pour into ungreased tube or bundt pan.
Bake at 350 for 1 hour and 10 minutes.
Cool before removing from pan.
Blessings from The Holler
The Canned Quilter