2 1/3 c. sugar
2/3 c. cooking oil
4 eggs, beaten
2 c. canned pumpkin (1 lb. can)
2/3 c. water
3 1/3 c. Ceresota unbleached flour, sifted
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground cloves
2/3 c. nuts, finely chopped
2/3 c. raisins (soaked in boiling water for 1 min., drained and dried)

Mix the first 5 ingredients in a large bowl. Sift dry ingredients together; add raisins and nuts. Add to pumpkin mixture and mix until well blended. Grease and flour four 1 pound coffee cans. Fill halfway with batter. Bake in preheated 350 degree oven for 1 1/4 hours. Makes four 1 pound coffee cans.