Pumpkin Cake

Directions

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.