|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||3 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lightly packed brown sugar||1 Cup (16 tbs)|
|Buttermilk||3⁄4 Cup (12 tbs)|
|Canned pumpkin||3⁄4 Cup (12 tbs)|
|Snipped golden raisins||1⁄2 Cup (8 tbs) (Or Chopped)|
Sift the flour, baking powder, baking soda, salt, and spices together and blend thoroughly; set aside.
Cream butter; gradually add sugars, creaming until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and a mixture of the buttermilk, pumpkin, in thirds to creamed mixture.
Turn batter into 2 prepared 9 inch layer cake pans and spread evenly.
Bake at 350°F about 30 minutes, or until cake tests done.
Frost as desired.