Pumpkin & Rum-Raisin Cake | Family Foods

Ingredients

• 1 cup (250 mL) seedless Thompson raisins
• 1/4 cup (60 mL) amber or dark rum, or apple juice
• 4 eggs
• 1 cup (250 mL) brown sugar, firmly packed
• 1/2 cup (125 mL) canola oil
• 2 cups (500 mL) canned pumpkin purée ( See Tip for using fresh pumpkin )
• 3 cups (750 mL) all-purpose flour
• 1 tbsp (15 mL) baking powder
• 1 tsp (5 mL) ground cinnamon
• 1/2 tsp (2 mL) ground nutmeg
• 1/2 tsp (2 mL) salt
• 1/2 cup (125 mL) chopped pecans