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    Pumpkin Raisin Batter Cake


    Source of Recipe


    Internet

    List of Ingredients




    4 cups flour
    1/2 cup sugar
    1/2 cup brown sugar
    2 envelopes quick-rise instant yeast
    2 tsp salt
    1 tsp baking soda
    1 tsp ground cinnamon
    1 tsp ground nutmeg
    1/2 cup evaporated milk
    3/4 cup water
    1 cup canned pumpkin
    1/4 cup butter or margarine
    1 large egg
    1 tsp vanilla
    1 cup raisins
    1/2 cup chopped pecans, toasted
    powdered sugar, optional

    Recipe



    In large bowl, combine 1 cup flour, sugar, brown sugar, undissolved yeast, salt, baking soda, cinnamon and nutmeg.
    Heat milk, water, pumpkin and butter until very warm. Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
    Add egg, vanilla extract, and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in raisins, pecans and remaining flour to make a stiff batter.
    Turn into heavily greased 12-cup fluted tube pan. Cover; let rise in warm, draft-free place until doubled in size about 1 hour.
    Bake at 350 F for 30 minutes or until cake tests done.
    Remove from pan; cool on wire rack. To serve, sprinkle with powdered sugar, if desired.
    Makes 1 loaf

 

 

 

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