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."
- 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
- 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
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.
SPREAD cream cheese frosting over cake and store in refrigerator.
COMBINE all frosting ingredients in a small bowl and beat until smooth.
SPREAD frosting on cooled cake and refrigerate.
Makes 12 servings.