Pumpkin Cake


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1hr 25mins

Ingredients Nutrition


  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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