2 c. sugar
1 1/4 c. vegetable salad oil
1 1/2 c. pumpkin puree
4 eggs
3 c. flour
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 c. chopped walnuts or pecans
1/2 c. seedless black raisins
1/2 c. golden raisins

Preheat oven to 350 degrees. Put sugar, salad oil, and puree in mixer bowl and beat well on medium speed. Add the eggs, one at a time, beating well after each addition. Sift together the flour, cinnamon, baking soda, baking powder and salt. Fold the dry ingredients into the mixture in the mixing bowl. Stir in the raisins and nuts. Pour the batter into a well greased 10 inch tube pan. Baking time is about 1 hour and 15 minutes. Check the cake after one hour. Do not open oven under 1 hour.