These are delicious and also great for taking places. You can freeze these, but I wouldn’t for longer than a month or two. If you are going to take them somewhere frost them but do not cut them until you are ready to serve, they will transport better and stay moist longer that way.
What You Will Need:
2 cups sugar
1 cup vegetable oil
15 oz pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins (at Christmas we prefer this with Cranraisins)
What to do:
Preheat oven to 350 degrees.
Use a paper towel to butter (you can use margarine, I usually do. Butter is a verb here) a 13 x 9 pan.
In a large mixing bowl mix all “wet ingredients” this includes the pumpkin.
In a medium mixing bowl mix the “dry ingredients”, minus the raisins.
Add dry to wet ingredients, stirring as little as possible.
Smooth batter into pan and bake for about 30 minutes.
Allow to completely cool, in pan. Then frost. Let frosting set for at least 4 hours (overnight is best) before cutting and serving.