1 c. vegetable oil
3 c. sugar
4 eggs
1 1/2 tsp. each salt, nutmeg, and cinnamon
1 1/2 c. canned pumpkin
1 c. water
3 1/2 c. flour
2 tsp. baking soda
1 c. raisins

In a large mixing bowl, beat oil, sugar, and eggs until smooth. Blend in spices, pumpkin, and water. In another container, stir together flour and soda. Stir flour mixture into creamed mixture thoroughly. Add raisins. Pour batter into three (or 4) greased and floured cans (1 pound coffee cans) to within 2 inches of the top. (Cool in cans for half an hour after baking.) Makes 8 cups of batter. Bake at 350 degrees for 45-60 minutes or until tester comes out clean. Stores well in freezer (out of can).