2 Sugar
1 1/4 Pumpkin Puree
1 1/2 Eggs
4 Flour
3 Baking Powder
2 Baking Soda
2 Cinnamon
2 Salt
1 Seedless Raisin
3/4 Golden Raisin
3/4 Walnuts
1 Pecans


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.