Pumpkin Raisin Cake

The only thing Kris Kringle likes more than Sun-Maid Natural Raisins is Sun-Maid Natural Raisins baked inside Pumpkin Raisin Cake. Easy to prepare, they're from a recipe in Pillsbury's "The Complete Book of Baking."

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon cloves
  • 1 cup oil
  • 4 eggs
  • 1 (15-oz.) can (2 cups) pumpkin
  • 1/2 cup chopped nuts
  • 1/2 cup Sun-Maid Natural Raisins
  • Frosting:

  • 1/3 cup softened butter or margarine
  • 1 (3-oz.) package softened cream cheese
  • 2 cups powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • Directions:

    HEAT oven to 350 F.
    GREASE
    13" x 9" baking pan.
    COMBINE
    all cake ingredients, except nuts and raisins, in a large bowl.
    BEAT at low speed until moistened.
    BEAT
    2 minutes at medium speed.
    STIR
    in nuts and more raisins.
    POUR
    into greased pan.
    BAKE
    for 40 to 50 minutes or until toothpick inserted in center comes out clean.
    COOL
    completely.
    SPREAD
    cream cheese frosting over cake and store in refrigerator.

    Frosting:
    COMBINE
    all frosting ingredients in a small bowl and beat until smooth.
    SPREAD
    frosting on cooled cake and refrigerate.

    Makes 12 servings.