Pumkin Bundt Cake

From my in laws this year I received a wonderful bundt pan. I adore the angles on it. We went out and visited them last week but I didn't manage to make a bundt cake for them using the pan, So here is one I made later! It is a pumpkin bundt cake, made using a whole smallish pumpkin (a common sugar pumpkin was cut in half, seeds removed, skin removed, cut into small peices and placed on a baking tray. A little water was added, and then it was all covered in aluminium foil and baked at 375F until soft. Finally it was all mashed in a blender until smooth). I used the recipe from the blog "From Scratch" (http://foodpluspolitics.com/2007/10/31/pumpkin-bundt-cake/) with a few little changes:

Ingredients
3 large eggs
2 1/4 cup freshly made pumpkin puree (see comment above)
3/4 cup vegetable oil
300g all-purpose flour
380g sugar
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

Method

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.

Let cool on a rack for 10 minutes. Remove from pan, let cool completely. Dust with powdered sugar before serving.