Pumpkin Spice Cake

This is my grandmother's pumpkin bread and growing up, Christmas Eve wasn't Christmas Eve without a slice of this wonderfully moist and dense cake alongside a hot cup of spiced cider. I've never added frosting because this cake is so good, so rich, so moist all on its own.  But a smear of cream cheese on a toasted slice is nothing to sneer at. 

Cream together

½ cup butter
1 cup sugar 

until fluffy. Mix in thoroughly 

1 egg, beaten 

Stir 

1 teaspoon baking soda 

into 

1 cup hot mashed pumpkin 

then add to creamed mixture. Sift together 

2 cup sifted flour
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon cloves

Gradually stir flour mixture into the pumpkin mixture, adding 

1 cup raisins
1 cup walnuts (unchopped if you choose) 

with the last cupful. Pour into a well-greased loaf pan. 

 (Note: a #2½ can of pumpkin (29 oz), plus a little water, will make 4 cups, enough for 4 cakes) 

Bake at 350° for 1 hour.