Recipe by Mirj
I got this recipe from the Jewish Recipe Archives website.
Top Review by Mary K. W.
A truly yummy cake. I also used a bundt pan and it turned out great. The cooking time was less than indicated here, but I think that's because the bundt pan is the heavy Analon and it seems to cook quicker than other bundt pans I've used. The texture is a heavy, dense cake with lots of moisture and flavor. I did leave out the raisins and nuts since no one in my family cares for those in our food. That's the only change I made and it turned out great. Definitely a keeper.
- 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 See How It's Made
- Preheat oven to 350 degrees.
- Place sugar, oil, and pumpkin in large mixing bowl and beat well at medium speed.
- Add eggs one at a time.
- Mix well.
- Sift flour, baking soda and baking powder, cinnamon and salt.
- Fold into batter.
- Stir in raisins and nuts.
- Pour into a 10- inch greased and floured tube pan.
- (I use a bundt pan successfully.) Bake 1 and 1/4 hours or until done.
- Test with a toothpick.
- Do not open over for at least 50 minutes.
- Cool on rack before inverting.
- 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.
- Anything else you like can be added to batter.
- I sometimes add dried cranberries or cherries, bits of crystalized ginger etc.
- This is a moist cake that keeps well.
- Can be frozen.