(by Shirley McNevich)
4 eggs
1 3/4 cups white sugar
1 cup canola oil
2 cups Libby's canned pumpkin
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 cup golden raisins
Place golden raisins in a saucepan--cover them with water. Turn heat to medium--bring water to a boil, then cook raisins for 5 minutes. Drain the raisins and let them cool to room temperature. In a mixer add eggs and white sugar--beat. Add canola oil and pumpkin--beat. Add baking powder, salt, cinnamon and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins--stir with a spoon. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a tooth pick for doneness. Cool completely. Cut into bars or squares.
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