Makes three 5- by 3-inch loaves
Recipe creator Priscilla Potter of Westfield, Maine, says, "My mom got this recipe from her sister-in-law, and since it was a hit at a Halloween-themed party, it has been referred to as Witch's Nut Cake in our family." Folger's coffee cans were her can of choice, as others sometimes have a "lip" around the top that make it hard to remove the cakes.
| 3 | large eggs |
| 1 | 15-ounce can pumpkin puree |
| 3/4 | cup vegetable oil |
| 1/2 | cup water |
| 2 1/2 | cups flour |
| 2 1/4 | cup sugar |
| 1 1/2 | teaspoons baking soda |
| 1 1/4 | teaspoons salt |
| 3/4 | teaspoon ground nutmeg |
| 3/4 | teaspoon ground cinnamon |
| 1 | cup golden raisins |
| 1/2 | cup chopped walnuts |
Beat together eggs, pumpkin, oil, and water in large bowl. Combine flour, sugar, baking soda, salt, nutmeg, and cinnamon together in medium bowl. Whisk dry ingredients into egg mixture in three additions. Stir in raisins and walnuts and pour batter into three buttered and floured one-pound coffee cans. Bake at 350 until skewer or witch's broom inserted in bread comes out clean, about 1 hour and 15 minutes. Cool and frost with cream cheese icing.