3 large eggs
2 1/4 cup freshly made pumpkin puree (see comment above)
3/4 cup vegetable oil
300g all-purpose flour
1 1/4 tsp. salt
1 1/2 tsp. baking soda
3/4 tsp. fresh grated nutmeg
1 tsp cinnamon
1 cup raisins or currants (160g)
1/2 cup chopped nuts, very optional
powdered sugar, for dusting
Preheat oven to 350 degrees. Grease and flour a Bundt pan.
In a large bowl, whisk the 3 eggs until blended. Add pumpkin and oil. Whisk until smooth.
Add flour, sugar, salt, baking soda and spices. Mix well. Stir in raisins (and nuts, if using).
Pour into pan, bake 65 - 75 minutes or until a toothpick inserted near the center comes out clean.