Pumpkin Raisin Cake
|Sugar||2 Cup (32 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Raisins||1 Cup (16 tbs)|
|Cream cheese||3 Ounce, softened|
|Margarine/Butter||1⁄3 Cup (5.33 tbs), softened|
|Powdered sugar||2 Cup (32 tbs)|
Heat oven to 350 degrees. Grease 13x8 long baking dish. Beat eggs, sugar, oil, and pumpkin in a large bowl. Sift together flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves into pumpkin mixture. Mix well; stir in raisins.
Pour batter into the baking dish. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with cream cheese frosting, recipe follows. After frosting, lightly sprinkle nutmeg on top if desired.
Beat cream cheese, margarine, and vanilla in medium bowl on low speed until smooth. Gradually beat in powdered sugar until smooth and good spreading consistency. Frost pumpkin cake when cake is cooled completely.