This moist pumpkin cake is baked in a tube pan.

• 3 eggs - beaten
• 2-1/4 cups sugar
• 2 cups homemade pumpkin puree or 1 can (16 oz.) pumpkin
• 3/4 cup vegetable oil
• 1/2 cup water
• 2-3/4 cups flour
• 1-1/2 tsp. baking soda
• 3/4 tsp. nutmeg
• 1/2 tsp. ground cloves
• 1-1/2 tsp. cinnamon
• 1-1/4 tsp. salt
• 1/2 cup chopped walnuts
• 1 cup raisins

Preparation -
In a large mixing bowl, beat the eggs and sugar together. Beat in the pumpkin, vegetable oil and water. In a separate bowl, combine the flour, baking soda and other dry ingredients. Mix well, then stir into the pumpkin mixture. Stir in the walnuts and raisins. Pour into a greased and floured tube cake pan. Bake in a preheated oven at 350º for 1 hour or until a pick inserted near the center comes out clean. Cool the cake completely in the pan on a wire rack. To remove from the pan, use a knife to loosen the cake around the sides and the center tube. Turn the cake over, rounded side up, to serve or store.