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Pumpkin Raisin Cake

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
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    12-16 servings

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

Directions

  • 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.
Editor's Note
Look for oat bran cereal near the hot cereals or in the natural foods section.
Nutrition Facts
1 piece: 388 calories, 18g fat (2g saturated fat), 53mg cholesterol, 222mg sodium, 54g carbohydrate (32g sugars, 4g fiber), 6g protein.

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