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Pumpkin Raisin Cake

Pumpkin Raisin Cake
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
12-16 ServingsPrep: 15 min. Bake: 1 hour + cooling

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.
© Taste of Home 2013

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Pumpkin Raisin Cake (continued)

Nutrition 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.
© Taste of Home 2013