Pumpkin Cake

I got this recipe out of my Bon Appetit magazine, but changed a few things in the recipe. I hate to be a snob but my cake looked much prettier than the one that they showed in the magazine! This is a really REALLY yummy cake and will be the perfect complement to any fall meal.

Pumpkin Cake

3 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Ground Cinnamon
2 Teaspoons Ground Ginger
2 Teaspoons Ground Allspice
1 Teaspoon Salt
1 ½ Cups Sugar
1 Cup Dark Brown Sugar, packed
1 Cup Vegetable Oil
4 Eggs
1 15 Ounce Can Pure Pumpkin
1 Tablespoon Vanilla
¾ Cup Raisins
¾ Cup Sweetened Flaked Coconut

Preheat oven to 350 degrees. Butter and flour three 8 inch cake pans, or two 9 inch cake pans. Sift together flour and next 6 ingredients into medium bowl. Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin and vanilla; beat until well blended. Add flour mixture; beat just until incorporated. Stir in raisins and coconut. Divide batter between prepared pans. Smooth tops.
Bake Cakes until tester toothpick inserted into center comes out clean, about1 hour. Cool cakes completely in pans on rack. Run knife around cakes and loosen. Invert cakes onto racks.
Frost with cream cheese frosting.