It's fall so I put together this spice cake for my crew at work. It is vary moist and forgiving. To adjust for sea level reduce the eggs to 4 and increase the soda to 1 teaspoon.

Ingredients:
5 Eggs
2 cups pumpkin puree, canned (2/3 big can)
¾ cup, Vegetable Oil
¼ cup Dark Molasses
2 cups Sugar
1 tablespoon Cinnamon
1¼ teaspoon Nutmeg
½ teaspoon Cloves
¼ teaspoon Allspice
2 teaspoons Vanilla
3/4 teaspoon Baking Soda
1/4 teaspoon Baking Powder
2½ cups Flour
1½ cups Raisins
1 cup Pecans
Powdered Sugar

Directions:

1. Preheat oven to 350. Spray fluted bunt pan with Pam or other non-stick spray.
   
2. Beat Eggs lightly in a large bowl. Add Pumpkin, Oil, Molasses, Sugar, Spices and Vanilla. Stir until well mixed.
   
3. Stir in Baking Soda and Baking Powder. Add flour and mix until just moist. Stir in Raisins and Pecans.
   
4. Pour batter into prepared pan. Bake until tester comes out clean, about 65 minutes.
   
5. Cool cake completely in pan on a rack. Invert onto serving plate. Before serving dust with Powdered Sugar.

Note: I do not adjust the temperature when using convection, but I do reduce the time and start checking after 50 minutes.

Serves: 12

Prep time: 1:30

Source: MLK