3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 cup oil
4 eggs
1/3 cup water
1 small can pumpkin (not pie filling)
3 cups sugar

1 cup raisins or dates, 1/2 cup nuts, chocolate chips (all optional)

Heat oven to 350 degrees. Mix all ingredients and beat with mixer until smooth in consistency.

Grease four, one-pound coffee cans and fill cans evenly. Let stand for 20 minutes in cans before putting into oven. Bake for 1 hour or until done in middle, check with toothpick.

* * *


2 cups unsifted flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 eggs
1 1/2 cups sugar
3/4 cup mayonnaise
1 (8-ounce) can pineapple, undrained
2 cups coarsely shredded carrots
3/4 cup chopped walnuts

Grease and flour two (9-inch) round baking pans. In bowl, stir together first five ingredients; set aside. In large bowl with mixer at medium speed, beat next four ingredients till well blended. Gradually beat in flour mixture until well mixed. With spoon, stir in carrots and walnuts. Turn into prepared pans. Bake in 350-degree oven for 30-35 minutes or until cake tester inserted into the center comes out clean. Cool in pans 10 minutes. Remove; cool. Fill and frost with 2 cups of whipped cream or cream cheese frosting. Raisins can also be added. I add about one cup to batter with carrots and nuts.

* * *


2 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 tablespoon baking powder
1 cup raisins (optional)
1/2 cup shortening
1 cup sugar
1 can tomato soup
1/2 teaspoon powdered cloves
2 eggs, well beaten


13 ounces cream cheese
1 cup sifted confectioners' sugar
1/2 teaspoon vanilla
Little milk
Chopped walnuts

Sift together flour, baking soda and spices. Wash and cut raisins (roll in small amount of flour mixture). Cream shortening. Add sugar gradually. Mix in eggs thoroughly. Add flour mixture alternately with soup. Stir until smooth. Fold in raisins. Pour into 2 greased and floured 8-inch pans. Bake at 375 degrees for about 35 minutes. Cool in pans 10 minutes. Frost with cream cheese icing when cool. Sprinkle with walnuts.