Pumpkin Cake - cooking recipe

Ingredients

2 cups sugar
1 1/4 cups vegetable oil
1 1/2 cups pumpkin puree (canned or fresh)
4 eggs
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
3/4 cup seedless raisin
3/4 cup golden raisin
1 cup chopped walnuts or 1 cup chopped pecans

Preparation

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.