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1/2 lb (227 ml) unsalted butter (2 sticks)                 
2 cups (570 ml) sugar
1 lb (455 ml) pumpkin puree, canned or homemade
1 tablespoon (15 ml) vanilla extract
4 eggs
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) baking soda
¼ teaspoon (1.25 ml) salt
2 teaspoons (10 ml) cinnamon, ground
1 teaspoon (5 ml) ginger, ground
1/4 teaspoon (1.25 ml) clove, ground
1/4 teaspoon (1.25 ml) nutmeg, ground
3/4 cup (214 ml) Dutch-processed cocoa powder
2 2/3 cups (950 ml) flour
1 1/2 cups (428 ml) pecans or walnut pieces
1 cup (285 ml) golden raisins
confectioners' sugar (optional)

Preheat the oven to 350 degrees F (gas mark 4).

Grease and flour a bundt pan or tube pan. In a large heavy saucepan over medium heat, melt the butter.

Remove from heat and mix in the sugar, pumpkin puree, vanilla, and eggs.

Add the baking powder and baking soda in pinches, breaking up any lumps with your fingers.

Stir in thoroughly. Stir in the salt, cinnamon, ginger, cloves, nutmeg, and cocoa.

Stir in the flour, just until blended, then the nuts and raisins.

Pour and scrape the

batter into the pan. Smooth the top.

Bake for 45 minutes.

Cool in the pan on a rack for 10 minutes.

Remove from the pan and cool on the rack for about 15 minutes more.

When cool, dust top with confectioners' sugar, if desired.