Ingredients

1 2/3 C. all-purpose flour
1/3 C. raisins
1/4 C. chopped walnuts
1 tsp. baking soda
1/2 tsp. baking powder
1 C. canned pumpkin
1/2 C. firmly packed dark brown sugar
1/3 C. apple juice
1/4 C. vegetable oil
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1 egg
1 tsp. vanilla extract
Vegetable cooking spray
1 tsp. powdered sugar
Lemon rind strips (optional)
1/4 C. sugar

Cooking Instructions

Combine the first 5 ingredients in a medium bowl and stir well. Combine the pumpkin and the next 8 ingredients in a large bowl; beat at medium speed of a mixer until well blended. Gradually add the flour mixture; beat at high speed for 2 minutes. Stir in vanilla. Pour batter into a 6 C. bundt pan coated well with cooking spray. Bake at 350 for 50 minutes or until a wooden toothpick inserted in center comes out clean. Let cake cool in pan 10 minutes on a wire rack. Remove cake from pan, and let cool completely on a wire rack. Wrap cake in heavy-duty plastic wrap, and store in freezer for up to 3 weeks. To serve, let cake stand at room temperature until thawed. Sift powdered sugar over top of cake; garnish with lemon rind if desired.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)