 | | Pumpkin Raisin Cake |
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4 cups all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 envelopes RapidRise Yeast
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup evaporated milk
1/2 cup water
1 cup canned pumpkin
1/4 cup butter or margarine
1 large egg
1 teaspoon vanilla extract
1 cup raisins
1/2 cup chopped pecans,
powdered sugar (optional) |
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| Instructions |
| Directions In large bowl, combine 1 cup flour, sugar, brown sugar, undissolved yeast, salt, baking soda, cinnamon, and nutmeg. Heat milk, water, pumpkin, and butter until very warm (120F to 130F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla extract, and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in raisins, pecans, and remaining flour to make a stiff batter. Turn into heavily greased 12-cup fluted tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350F for 30 minutes or until done. Remove from pan; cool on wire rack. To serve, sprinkle with powdered sugar, if desired.
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