Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           vegetable shortening -- softened
   2 2/3  cups          granulated sugar
   4      large         eggs
   2      cups          pumpkin puree
     2/3  cup           water
   2 1/2  cups          all-purpose flour
   1      cup           whole wheat flour
   2      teaspoons     baking soda
     1/2  teaspoon      baking powder
   1 1/2  teaspoons     salt
   1      teaspoon      ground cinnamon
   1      teaspoon      ground cloves
     1/2  teaspoon      ground cardamom -- optional
   1      cup           pecans or walnuts -- chopped
   1      cup           raisins -- optional

Preparation:

Preheat oven to 350 degrees F. Grease and flour a Bundt pan or two 5x9-inch loaf pans. In a mixing bowl, cream together shortening and sugar. Beat in eggs. Add pumpkin and water, stirring until blended. Sift together dry ingredients and spices. Stir into pumpkin mixture with a wooden spoon, just until blended. Fold in nuts and raisins. Pour into prepared pan(s). Bake for 1 hour or until a toothpick tests clean. Let cool 10 minutes in pan, then turn out on rack to cool completely. cals: 549, 20 g fat. Cook's Notes: "We don't have tea time the way the rest of the world might. Most mornings, I stop at 10:00 to have a few minutes to relax and think and talk with Dad. That's our "T-time"...valuable