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1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup cooking oil
2 eggs, beaten
1 cup cooked pumpkin
1 1/2 cup flour, sifted
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. baking soda
1 cup chopped nuts
1/2 cup raisins or chopped dates
Cream sugars and oil. Add eggs and pumpkin and mix well. Sift dry ingredients together and add to pumpkin mixture. Add nuts and raisins. Pour batter into well-greased and floured 2-lb. coffee can. Place in slow cooker and cover top of can with half dozen paper towels. Place lid on cooker and bake on high 350 degrees F. 2 1/2 to 3 1/2 hours. Resist temptation to take lid off slow cooker to check progress of cake. This lets out a tremendous amount of heat. Cake is done when toothpick inserted in center comes out clean.
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