1 c. butter, softened
3 c. sugar
3 eggs
3 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. ground nutmeg
1 (16 oz.) can pumpkin
1 tsp. vanilla extract
1 c. raisins
1 c. chopped pecans

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine the next 7 ingredients; add to creamed mixture alternately with pumpkin. Stir in vanilla, raisins, and pecans. Spoon into 4 greased and floured 1 pound coffee cans; bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in cans 10 minutes; remove from cans, and cool completely on wire racks. Yield: 4 loaves.