1 c. raisins, coarsely chopped
1/2 c. muscats, coarsely chopped
1 c. walnuts, coarsely chopped
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. ground ginger
4 eggs
2 c. sugar
1 c. salad oil
1 lb. canned pumpkin

Sift together flour, baking soda, salt, cloves, cinnamon, and ginger in large bowl and add raisins, muscats, and walnuts. Toss to coat. Beat eggs in large bowl until thick and yellow. Beat in sugar until thick and light. Add salad oil and pumpkin to above and blend well. Stir in flour mixture. Pour into 9x13x2 inch greased pan. Bake at 350 degrees for 50 minutes. Cool in pan on rack.

FROSTING:

8 oz. cream cheese
1 tsp. vanilla
1 tbsp. butter
1 lb. powdered sugar

Soften cheese, then beat with vanilla and butter until creamy. Add powdered sugar and beat until fluffy. Spread thickly.