Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                 c.  safflower oil
  3                     eggs
  2                 c.  canned pumpkin
  2                 c.  fructose
     1/4            c.  honey
     1/4            c.  soy flour
     1/4            c.  nutritional yeast
  2 1/4             c.  unbleached flour
  2               tsp.  baking powder
     1/2          tsp.  baking soda
  1               tsp.  cinnamon
  1               tsp.  allspice
     1/2          tsp.  ginger
     1/2          tsp.  cloves
  1                 c.  nuts -- chopped
  1                 c.  raisins

Preparation:

Beat oil, eggs, pumpkin, fructose and honey until well mixed. Add dry ingredients and beat on medium speed for 1 min. Stir in raisins and nuts; turn into greased and floured Bundt pan. Bake 1 hour at 350 degrees; cool 15 min. and invert. HINT: Be sure cake is completely cooled before you invert.

Nutritional Information:

4971 Calories (kcal); 319g Total Fat; (54% calories from fat); 66g Protein; 529g Carbohydrate; 561mg Cholesterol; 1874mg Sodium