4 large eggs
1 3/4 c. sugar
1 c. Crisco or Wesson oil
2 c. (16 oz.) solid pack pumpkin
2 c. self-rising flour
2 tsp. pumpkin pie spice
1 c. golden raisins
1 c. chopped pecans or walnuts

Preheat oven to 350°F. Beat with mixer the eggs until frothy; beat in sugar and beat for 2 minutes. Beat in the oil and pumpkin. Sift dry ingredients over the raisins and nuts and fold dry mixture into egg mixture; do not overmix. Pour into a greased 13 x 9-inch pan.

Bake for 35 to 40 minutes. Cool on rack.

You can glaze with a basic vanilla glaze or cream cheese frosting.