Pumpkin Spice Cake with Port Spiked Raisins

This cake is quick and easy and is wonderful to serve at an autumn tea gathering. It is a hit on my Thanksgiving dessert table.

CAKE INGREDIENTS

1-½ cup white sugar 1-½ cup vegetable oil 4 egg 2-½ cup pumpkin 1 cup plain white flour 1 cup whole wheat bread flour 1 teaspoon vanilla 1 teaspoon salt 2 teaspoon cinnamon, nutmeg, allspice 2 teaspoon baking soda 1-½ cup raisins soaked in port

FROSTING INGREDIENTS

2 cups icing sugar (powdered sugar)

2 tablespoons of milk

1/4 teaspoon almond extract (or almond essence)

DIRECTIONS

Beat eggs well in a bowl. In another bowl, mix sugar. Add beaten eggs and beat well. Sift together flour, salt, baking soda, cinnamon, nutmeg, and allspice. Add to egg mixture. Fold in pumpkin, raisins, and vanilla. Bake in a greased and floured bundt baking pan at 350 degrees for one hour or until a toothpick comes out dry. To ice cake drizzle icing with a spoon back and forth as desired.