1 ½ cups sugar                                     

¼ tsp nutmeg

½ cup firmly packed brown sugar   

2 tsp baking soda

2 tsp cinnamon                                     

2 cups flour

½ tsp salt                                                         

2 cups cooked pumpkin

1 cup canola oil                                    

1 large apple, peeled & chopped

½ tsp vanilla extract                         

½ cup chopped pecans

4 eggs                                                  

1 cup golden raisins, soak in brandy or a liqueur

¼ tsp ginger

Combine first ten ingredients.  Add flour ½ cup at a time, beating well after each addition.  Add pumpkin and mix.  Stir in the apple, pecans and raisins.  Pour into a greased and floured bundt pan.  Bake at 350 degrees for about 70 minutes or until tested done. Cool in pan for a few minutes – invert onto wire rack and cool completely before frosting.                             

CREAM CHEESE FROSTING      

½ cup softened butter

8 oz. Softened cream cheese

2 tsp vanilla

Cream together butter, cream cheese, and vanilla. By hand, stir in 3½ cups powdered sugar.  Beat ‘til light and fluffy.

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