PUMPKIN RAISIN CAKE

Pumpkin Raisin Cake image

This nutty, golden cake is one of my mom's best. It's a wonderfully different use for pumpkin. With a holiday taste and beautiful look, it's bound to become a favorite with your family, too. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 13

Previous Next

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
3/4 cup canola oil
2 cups uncooked oat bran cereal
1 cup chopped pecans
1 cup raisins
Confectioners' sugar, optional

Steps:

In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl, whisk the eggs, pumpkin and oil; stir in cereal just until moistened. Stir into dry ingredients just until moistened. Fold in pecans and raisins. , Pour into a greased 10-in. tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving if desired.

Nutrition Facts : Calories 388 calories, Fat 18g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 222mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.