Pumpkin Cake

DIRECTIONS

• 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.