3 c. sifted all-purpose flour
1 tsp. baking soda
1 tsp. ground cloves
1/2 tsp. salt
1 c. vegetable oil
1 (16 oz.) can pumpkin
1 c. coarsely chopped raisins
1/2 tsp. baking powder
1 tsp. ground nutmeg
1 tsp. ground cinnamon
3 c. sugar
3 eggs
1 c. chopped walnuts

Heat oven to 350 degrees. In a medium sized bowl, sift together flour, baking soda, baking powder, nutmeg, cloves, cinnamon and salt. In a large bowl, place sugar, oil and eggs; stir until well blended. Stir pumpkin into egg mixture. Gradually add sifted dry ingredients to egg mixture, stirring well after each addition. Fold raisins and nuts into batter. Pour batter into a greased 10 inch fluted, tubed baking pan that has been dusted with flour. Bake 1 hour and 15 minutes, or until a cake tester inserted into center has come out clean. Cool 10 minutes before removing pan. Option: makes 2 loaf size pans.