Pumpkin Cake

 

3
cups sugar
3
cups all-purpose flour
1
tablespoon baking powder
1
tablespoon baking soda
1
tablespoon ground cinnamon
1
teaspoon ground nutmeg
3/4
teaspoon salt
1 1/2
cups vegetable oil
3 1/4
cups canned pumpkin (large can)
4
eggs, lightly beaten

 

           

Blend together the sugar, flour, baking powder, soda, cinnamon and salt with a mixer at medium speed until well mixed.  Add the oil and continue to beat until the dry ingredients are moistened.  Add the pumpkin and mix again until well blended.  Add the eggs and blend 1 minute longer.  Do not over mix.

 

Turn the batter into 3 lightly greased, paper-lined 9-inch cake pans.  Smooth the batter with a spatula so that the cake will be level when baked.  Bake at 325 degrees for 40 minutes, or until  done.  Cool on racks thoroughly.  Then turn out and fill and frost with cream cheese frosting.

 

 

Cream Cheese Frosting

 

2
pounds powdered sugar
2
8 ounce packages cream cheese
1
cup butter
4
teaspoons vanilla
1
cup chopped raisins, optional

 

 

Combine the sugar, cream cheese, butter and vanilla.  Mix until blended.  Add the raisins and stir to combine.  Refrigerate until needed.

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