Method

Adjust rack one-third up from the bottom of oven and preheat to 350 degrees.  Butter a 10 x 41/2 inch tube pan.  Line the bottom with paper  cut to fit and butter the paper.

Sift together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice, and salt.  Add a tablespoon of the sifted dry ingredients to the raisins in a small bowl.  With your fingers, toss the raisins to separate them and coat each one with the dry ingredients.  Stir in the nuts and set aside.

In large bowl of electric mixer, place the pumpkin, sugar, and oil.  Beat at medium speed until smooth.  Add the eggs individually, beating after each until incorporated.

On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until smooth.  Remove from mixer.  Stir in raisins and nuts.

Turn into the prepared pan.  Rotate pan briskly to level top.

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 the pan.

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.

When cool, top may be sprinkled with confectioners sugar through a fine strainer.

Serve as is or with a generous spoonful of Ginger Cream.

10 to 12 portions

Reprinted with permission from ©Maida Heatter, Maida Heatter's Book of Great Desserts, Inducted into the James Beard Foundation Cookbook Hall of Fame, published by Andrews McMeel click for book review

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