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Pumpkin Cake

3 cups sugar
3 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
3/4 teaspoon salt
1 1/2 cups oil
3 1/4 cups canned pumpkin
4 eggs, slightly beaten

Beat together sugar, flour, baking powder, baking soda, cinnamon,
and salt in mixer at medium speed until well mixed. Add oil and
continue to beat until dry ingredients are moistened. Add pumpkin
and mix again until well blended. Add slightly beaten eggs and
blend 1 minute longer. Do not overmix.

Turn batter into 3 lightly greased, paper-lined 9-inch cake pans.
Smooth batter out in pans with spatula so cake will be level when
baked. Bake at 325 degrees F 40 minutes or until done. Cool on
racks, then turn out and fill and frost with Cream Cheese Frosting.
Makes 1 (3-layer) cake.


Cream Cheese Frosting

1 pound powdered sugar
1 (8-ounce) package cream cheese
2 teaspoons vanilla
1/2 cup butter or margarine
1/2 cup chopped raisins

Combine sugar, cream cheese, vanilla, and butter. Mix until blended.
Add raisins and mix until blended. Refrigerate until needed. Make
sure cake is cool before frosting it.

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