3/4 cup of butter or margarine, softened 2 cups of sugar one 15 ounce can of pumpkin 4 eggs 1 teaspoon of vanilla extract 3 cups of all purpose flour 2 1/2 teaspoons of ground cinnamon 2 teaspoons of baking soda 1 1/2 teaspoons of ground cloves 1/2 teaspoon of salt 1 cup of chopped walnuts 1 cup of raisins one 5 ounce can of evaporated milk 1/4 cup of maple syrup 1/4 teaspoon of vanilla extract
Preheat oven to 350ºF. For cake, cream butter and sugar in a large bowl until fluffy. Add pumpkin, eggs and vanilla, beat until well blended and smooth. In a medium bowl, combine flour, cinnamon, baking soda, cloves and salt. Add dry ingredients, 1 cup at a time, to creamed mixture, beat until well blended. Stir in walnuts and raisins. Spoon batter into a greased 10 inch fluted tube pan. Bake 55 to 65 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pan 10 minutes. Invert onto a serving plate. Cool completely. For icing: melt butter in a heavy medium saucepan over medium high heat. Stir in sugar, evaporated milk, and maple syrup. Stirring constantly bring mixture to a boil, boil 6 minutes. Remove from heat. Stir in vanilla. Pour into a medium bowl and cool 10 minutes. Beat 8 to 10 minutes or until thick and creamy. Spread icing over top of cake. Makes 16 servings
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