3 eggs
1 can pumpkin (1 lb.)
3/4 c. Wesson oil
1/2 c. water
2 1/2 c. flour (all-purpose)
2 1/4 c. sugar
1 1/2 tsp. baking soda
1 1/4 tsp. salt
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
1 c. light golden raisins
1/2 c. chopped nuts

Preheat oven at 350 degrees. Beat together eggs, pumpkin, oil and water. Add flour, sugar, baking soda, salt, nutmeg, cinnamon, raisins and nuts. Pour into well greased Bundt or Angel cake pan. Bake at 40-50 minutes for 1 hour.

FROSTING:

4 oz. cream cheese
3 tbsp. oil or butter
1 tsp. lemon or vanilla
1 c. powdered sugar

Combine and blend real well. First cool cake and put 1/2 cup chopped nuts on top of frosting if desired.