Autumn Pumpkin Spice Cake
1/2 cup dark raisins
3/4 cup raw sugar
1/4 cup light brown sugar
1/2 cup light oil (safflower, sunflower, grapeseed, walnut)
2 large eggs
1 cup pumpkin puree
1 teaspoon pure vanilla extract
1 cup flour (all-purpose – regular or gluten free)
2 teaspoon aluminum-free baking powder
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 tsp ginger
pinch of ground cloves
1/2 heaping cup finely chopped walnuts
Preheat oven to 325 degrees and lightly grease and flour a medium sized loaf pan.
Soak the raisins in a bowl of warm water for 30 minutes to rehydrate.
In a large mixing bowl, beat together the raw sugar, brown sugar, light oil and eggs for 2-3 minutes. Add in the pumpkin puree and vanilla extract, and beat for another 30-40 seconds.
In a separate large mixing bowl, sift together the all-purpose flour, baking powder, and all of the spices. Make a well in the center of the dry flour mixture and slowly pour the bowl of wet ingredient mixture into the bowl with the dry ingredient mixture. Stir just until all ingredients are moistened and well blended. Lastly, drain the soaking raising and pat dry with some paper towels. Add the raisins and chopped walnuts into the mixture and stir just until they are evenly distributed. Transfer the batter into your prepared loaf pan and bake on center oven rack for 55-65 minutes, until the edges are browned and toothpick comes out clean from center. Remove from oven and allow the spice cake to rest in the loaf pan for 15-20 minutes before removing and transferring to a wire rack to fully cool. Allow cake to fully cool before slicing and serving.