Pumpkin Raisin Cake Recipe

Pumpkin Raisin Cake Recipe photo by Taste of Home

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This nutty, golden cake is one of my mom's best. It's a wonderfully different use for pumpkin. With a holiday taste and beautiful look, it's bound to become a favorite with your family, too. —Ruby Williams, Bogalusa, Louisiana

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Pumpkin Raisin Cake Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 12-16 Servings

15 60 75

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
3/4 cup canola oil
2 cups uncooked oat bran cereal
1 cup chopped pecans
1 cup raisins
Confectioners' sugar, optional

Directions

In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl, whisk the eggs, pumpkin and oil; stir in cereal just until moistened. Stir into dry ingredients just until moistened. Fold in pecans and raisins.
Pour into a greased 10-in. tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving if desired. Yield: 12-16 servings.

Editor's Note: Look for oat bran cereal near the hot cereals or in the natural foods section.

Nutritional Facts 1 serving (1 piece) equals 388 calories, 18 g fat (2 g saturated fat), 53 mg cholesterol, 222 mg sodium, 54 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Pumpkin Raisin Cake in Taste of Home December/January 1994, p37