3 c. flour
2 tsp. baking powder
2 tsp. baking soda
3 1/2 tsp. cinnamon
1 tsp. salt
4 eggs
2 c. sugar
1 1/2 cups vegetable oil
1 can pumpkin
1 c. chopped walnuts
1/2 to 1 c. raisins (optional)

Sift together flour, baking powder, baking soda, cinnamon and salt on waxed paper. Beat eggs in large bowl with electric beater on high until well mixed. Add sugar gradually, beating until thick and lemon colored. Beating constantly, pour in vegetable oil. At low speed, blend in dry ingredients alternately with pumpkin to egg mix. Begin and end with dry ingredients. Beat until smooth; add walnuts and raisins (if desired). Turn into well-greased angel food or tube pan (10 x 4).

Bake at 350°F approximately 1 hour and 10 minutes. Add glaze (Cream Cheese Frosting) and drizzle down sides.

Cream Cheese Frosting:

1 (8 oz.) pkg. cream cheese
3 tbsp. butter
2/3 c. sugar
3/4 tsp. vanilla

In mixing bowl, whip cream cheese, butter, sugar and vanilla until smooth and creamy.

Thin for glaze by adding hot water a bit at a time until runny. Dip fork into glaze and drizzle from top down the sides of Pumpkin Walnut Cake.