2 1/2 Ground Cinnamon
2 Baking Soda
1 1/2 Ground Cloves
1 Evaporated Milk
1/4 Maple Syrup
Cream butter and sugar until fluffy.
Add pumpkin,eggs and vanilla,beat until smooth.
Combine dry ingredients in medium bowl.
Add one cup at a time to creamed mixture,stirring until well blended.
Stir in nuts and raisins.
Spoon into greased bundt pan.
Bake at 350 degrees for 55-65 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes,then invert onto serving plate and cool completely.
For icing: melt butter in heavy medium saucepan over medium-high heat.,
Stir in sugar,evaporated milk,and syrup.
Bring to boil,stirring constantly,boil 6 minutes.
Remove from heat and stir in vanilla.
Pour into medium bowl and cool 10 minutes.
Beat for 8-10 minutes or until thick and creamy.
Spread over top of cake.