1 2/3 cups sifted flour
1 1/3 cups sugar
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ginger
1/3 cup shortening
1 cup cooked or canned pumpkin
1/3 cup water
1 egg
2/3 cup raisins
1/3 cup walnuts or pecans

Sift dry ingredients into mixing bowl; add shortening, pumpkin and water. Beat 2 minutes on medium speed of electric mixer or until ingredients are will mixed. Add egg, beat 2 minutes longer. Stir in raisins and nuts. Pour into a 1 1/2 quart ring or mold that has been well greased and lightly dusted with fine, dry bread crumbs. Bake at 350 degrees about 45 minutes, or until cake tests done. Serve warm with whipped cream or lemon sauce. Serves 8.