Pumpkin Raisin Batter Cake

Ingredients

4 cups all purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 envelopes Fleishmann's RapidRise Yeast
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup evaporated milk
1/2 cup water
1 cup canned pumpkin
1/4 cup butter
1 large egg
1 teaspoon vanilla
1 cup raisins
1/2 cup chopped pecans, toasted
powdered sugar (optional)

Directions

In a large bowl, combine 1 cup flour, sugar, un-dissolved 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 and one 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 and let rise in warm, draft free place until doubled in size, about 1 hour. Bake at 350 degrees for 30 minutes or until done. Remove from pan and cool on wire rack. May be sprinkled with powdered sugar if desired.


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