3 c. sugar
4 eggs
1 c. Wesson oil
3 1/2 c. flour
3 tsp. baking soda
1 1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
2/3 c. water
1 tsp. vanilla
2 c. pumpkin
1/2 c. coconut
1 c. chopped nuts
1 c. dried fruit (dates, prunes or raisins)

Cream sugar, eggs and Wesson oil. Add each of the other ingredients. Bake in 3 greased and floured 1 pound size coffee cans at 325 degrees preheated oven until done, approximately 1 hour and 15 minutes. When done, turn out on waxed paper. Wash and dry cans and store cooled cake in them.