3 c. sugar
1 c. Wesson oil
4 eggs
2 c. pumpkin
3 1/2 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 tsp. salt

Cream sugar, oil, and eggs, then add pumpkin. Sift flour, soda, cinnamon, nutmeg, and salt.

Add to first mixture, stir well then add 3/4 cup water, 2 cup nuts. Grease and flour 4 (1 pound) coffee cans. Fill half full.

Bake on center rack for 1 hour at 300 degrees. Can be stored in cans after cool or can be removed and wrapped in foil. Keeps well without freezing.