Pumpkin Raisin Cake Recipe

By sandiB2010

This nutty, golden cake is one of my mom's best. It's a wonderfully different use for pumpkin. With a holiday taste and beautiful look, it's bound to become a favorite with your family, too. —Ruby Williams, Bogalusa, Louisiana

Ingredients

• 2 cups King Arthur Unbleached All-Purpose Flour
• 2 cups sugar
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 eggs
• 1 (15-ounce) can solid-pack pumpkin
• 3/4 cup canola oil
• 2 cups uncooked oat bran cereal
• 1 cup pecans, chopped
• 1 cup raisins
• Confectioners' sugar, optional

Preparation

Step 1

In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl, whisk the eggs, pumpkin and oil; stir in cereal just until moistened. Stir into dry ingredients just until moistened. Fold in pecans and raisins.

Pour into a greased 10-inch tube pan.

Bake at 350°F for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Dust with confectioners' sugar before serving if desired.