1 2/3 c. all purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/3 c. raisins
1/4 c. chopped walnuts
1/2 c. firmly packed dark brown sugar
1 c. mashed, cooked pumpkin
1/4 c. sugar
1/3 c. unsweetened apple juice
1/4 c. vegetable oil
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1 egg
1 tsp. vanilla extract
Vegetable cooking spray
1 tsp. sifted powdered sugar
Lemon rind strips (opt.)

Combine first 5 ingredients; set aside. Combine brown sugar and next 8 ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Gradually add flour mixture; beat 2 minutes at high speed. Stir in vanilla.

Pour batter into a 6 cup Bundt pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Invert onto wire rack and cool completely. Wrap cake in heavy duty plastic wrap, and store in freezer up to 3 weeks. To serve, let stand at room temperature until thawed. Sprinkle powdered sugar over top of cake; garnish with lemon rind, if desired. Yield: 16 servings (about 153 calories per serving).