Ingredients

3 cups all-purpose flour
2 cups granulated sugar
4 teaspoons baking powder
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 (15-ounce) can pumpkin or 1 3/4 cups plus 2 tablespoons pumpkin puree
2/3 cup vegetable oil
1/2 cup milk
4 large eggs
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1/2 cup dark seedless raisins
Confectioners' sugar

Directions

1. Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan.
2. In large bowl, combine flour, granulated sugar, baking powder, cinnamon, nutmeg and salt. In small bowl, combine pumpkin, oil, milk, eggs and vanilla. Stir pumpkin mixture into flour mixture until combined. Fold in nuts and raisins. Transfer to prepared pan and bake 55 to 60 minutes or until a cake tester inserted in center comes out clean. Unmold onto wire rack and cool completely.
3. Sprinkle with confectioners' sugar to serve.

Supper's not complete without dessert, and this spicy pumpkin cake is just the right one to close an autumn meal.

Pumpkin Cake
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