Pumpkin Raisin Cake
20 slices SERVINGS
Give thanks for this scrumptious, spicy cake that can be easily whipped up and stored in the freezer for unexpected guests.
Ingredients
- 250 ml or 1 cup All-Bran Original* cereal
- 500 ml or 2 cups all-purpose flour
- 10 ml or 2 tsp baking powder
- 5 ml or 1 tsp baking soda
- 2 ml or 1/2 tsp salt
- 7 ml or 1 1/2 tsp ground cinnamon
- 2 ml or 1/2 tsp ground cloves
- 1 ml or 1/4 tsp ground all-spice
- 1 ml or 1/4 tsp ground ginger
- 375 ml or 1 1/2 cups granulated sugar
- 4 eggs
- 1 can (398 ml/ 14 oz.) pumpkin
- 125 ml or 1/2 cup vegetable oil
- 250 ml or 1 cup raisins
Directions
1. Stir together flour, baking powder, soda, salt, spices and sugar. Set aside.
2. In large bowl, beat eggs until foamy. Add pumpkin, oil and cereal. Mix well. Add flour mixture, mixing just until combined. Stir in raisins. Spread evenly in lightly greased 4 L (10") tube or Bundt pan.
3. Bake at 180°C (350°F) about 55 minutes or until cake tests done. Cool 10 minutes before removing from pan. Cool completely before slicing.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
