Tis the season for pumpkin! Thus I'm taking advantage of this rare occasion to post a recipe on Pumpkin Raisin Cake, a raisin version from the Cake Book by Tish Boyle.

Makes one 9-inche square cake, Servings 9

Ingredients: 

1 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

3/4 tsp freshly grated nutmeg

1/2 tsp salt

2 large eggs

3/4 cup granulated sugar

3/4 cup light brown suage

1/2 cup safflower oil or vegetable oil

1 cup pumpkin puree

1/2 cup buttermilk

1 tsp vanilla extract

3/4 cup raisins

Make the cake

1. Preheat oven to 350F. Grease the bottom and sides of a 9-inch baking pan.

2. Sift together the flour, baking soda, cinnamon, ginger, nutmeg and salt. Whisk to combine well and set aside. 

3. In the bowl of an electric mixer, beat the eggs with both sugars at medium speed until pale. Add the oil, pumpkin puree, buttermilk and vanilla extract. Mix until well blended. Add the flour mixture at low speed. Remove bowl and stir in the raisins. Pour batter into the pan and smooth the top. 

4. Bake cake the cake for 25-30 minutes. Cool cake completely in the pan on a wire rack.

5. To serve, cut the cake into squares.

A coffecake version of this recipe is available for a limited time at DeLise together with pumpkin ale ice cream, pumpkin cupcake with maple frosting and pumpkin spice caramel macaron.