Pumpkin Bundt Cake with Cream Cheese Frosting

These recipes represent our family recipes from my Granny Patwell, my brother John Patwell, sisters Jane Petrie and Joanne Hawkins, my wife,Terri Patwell and myself, Jeff Patwell. The oldest dated recipes are from 1923. Enjoy reading the recipes.

subheading: For the Cake:

2 ¼ cups sugar

1 cup vegetable oil

3 large eggs

3 cups all-purpose flour

2 teaspoons baking soda

2 ½ teaspoons pumpkin pie spice

½ teaspoon salt

1 can (15 ounces) pure pumpkin puree

¾ cup raisins

¾ cup chopped pecans

subheading: For the Cream Cheese Frosting:

4 ounce cream cheese, softened

1 tablespoon unsalted butter, softened

1 ½ cup confectioners’ sugar, sifted

½ teaspoon pure vanilla extract

1 to 2 tablespoons milk

¼ teaspoon pumpkin pie spice (optional)

Note: Ingredients may have been altered from the original.

Directions at mybakingaddiction.com

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