Pumpkin Cake Recipe

Pumpkin Cake Recipe 
 
Ingredients for Pumpkin Cake Recipe
 
3 cups fine flour
2 tsp baking soda 
2 tsp baking powder 
1 tsp cinnamon 
1/2 tsp powdered ginger 
1/4 tsp powdered cloves 
1/4 tsp nutmeg 
1/4 tsp allspice 
1 tsp salt
1 cup raisins, macerated in rum or apple juice for an hour, then drained and patted dry
3 1/2 ounces (1 cup) walnuts, broken into medium-size pieces
2 cups plain pumpkin puree
2 cups sugar
1-1/4 cups safflower oil, corn oil, or other salad oil (not olive oil)
4 large eggs
 
Method for Pumpkin Cake Recipe
 
1) Adjust rack one-third up from bottom of oven and preheat to 350 degrees. Butter a 10 x 4-1/2 inch tube pan. Line bottom with paper cut to fit and butter paper.
2) Sift together flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice, and salt. Add a tablespoon of sifted dry ingredients to raisins in a small bowl. With your fingers, toss raisins to separate them and coat each one with the dry ingredients. Stir in nuts and set aside.
3) In large bowl of electric mixer, place pumpkin, sugar, and oil. Beat at medium speed until smooth. Add eggs individually, beating after each until incorporated.
4) On low speed add sifted dry ingredients, beating only until smooth. Remove from mixer. Stir in raisins and nuts. Turn into prepared pan. Rotate pan briskly to level top.
5) Bake 1 hour and 5 minutes or until a cake tester comes out dry. Cool on a rack for about 10 minutes. The baked cake will only fill about three-quarters of pan.
6) Cover cake with a rack and invert. Remove pan and paper. Cover with another rack and invert again. Cool right side up on the rack.
8) When cool, top may be dusted with confectioners’ sugar sifted through a fine mesh strainer.
Serve pumpkin cake as is or with a generous spoonful of whipped cream. Yield: 10 to 12 servings.