2 to 4 eggs
3 c. sugar
1 1/2 tsp. salt
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 c. cooking oil
2/3 c. water
3 1/2 c. flour
2 c. pumpkin
1 c. raisins
1 c. chopped nuts

Beat eggs until light. Add sugar, salt, soda, nutmeg, cinnamon, oil, water, flour and pumpkin. Beat with electric beater until well mixed. Stir in raisins and nuts. Grease a little four (1 pound) coffee cans. Fill half full.

Bake 1 hour at 350°F or until done. Test as for cake. Let set in cans until cool. Turn upside down and remove from cans. They are just as good after freezing as fresh. You may bake this recipe in 3 floured loaf pans at 350°F for 1 hour.