3 c. sugar
3 1/2 c. flour
2 tsp. baking soda
16 oz. can pumpkin
5 1/2 oz. can apricot nectar
4 eggs
1 tsp. salt, clove, nutmeg
2 tsp. cinnamon
1 c. nuts
1 c. raisins
1 c. Wesson oil

Mix all dry and liquid ingredients separately then combine them and add nuts and raisins. Grease and flour 4 (1 lb.) coffee cans. Fill each can about 1/2 full. Bake 1 hour at 350 degrees. May take longer, test for doneness with long pick.