3 c. sugar
1 c. Wesson oil
4 eggs
1 (16 oz.) can pumpkin
3 1/2 c. flour
2 tsp. baking soda
1 tsp. baking powder
2 tsp. salt
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
2/3 c. water
1 1/2 c. raisins
1 c. nuts

Cream sugar and oil; add eggs and pumpkin; mix well. Set aside.

Mix all dry ingredients, except raisins and nuts, thoroughly. Add dry ingredients to egg mixture and mix well. Fold in raisins and nuts. Pour into 3 large loaf pans (greased and floured). Bake at 350 degrees for 1 1/4 to 1 1/2 hours.

Let cool 10 minutes in pan after removing from oven then turn out on cooling rack. When cool, wrap in plastic wrap tightly. Store in refrigerator or can be frozen. Excellent when buttered and heated in microwave or oven for a few seconds.