3 Cups All-Purpose Flour
3 tsp. Ground Cinnamon
2 tsp. Baking Soda
_ tsp Baking Powder
3 tsp. Salt
2 tsp. Ground Ginger
1 tsp. Ground Nutmeg
_ tsp Ground Cloves
2/3 Cup Milk
1 tsp. Vanilla Extract
12 Tbs. Unsalted Butter
2 Cups Sugar
2/3 Cup Packed light or Dark Brown Sugar
4 Large Eggs
2 Cups Pumpkin Puree, (fresh or canned)
1 Cup Walnuts or Pecans, (coarsely chopped)
2/3 cup Raisins
METHOD:
In medium bowl whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, nutmeg and cloves.
In another bowl combine milk and vanilla extract.
In bowl of mixer, beat butter and sugar until light in color and fluffy, about three to four minutes. Add the eggs one at a time. Add in pumpkin puree, mix on low speed just until blended.
Add in flour mixture in three parts, alternating with milk mixture in 2 Parts. Mix on low speed until blended and smooth. Fold in nuts And raisins. Scrape batter into prepared pans and spread evenly.
Bake at 375° for about one hour, or until a toothpick inserted in the middle comes out clean. Cool in pan on a cooling rack for 5 to 10 minutes before removing from pan to cool completely on the rack.
