Pumpkin Spice Cake

Turned out quite moist, and delicious. Would be even better if it had rum-soaked raisins.

Group I
- 3 1/4 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 3-4 tsp all spice
- 1/2 tsp cardamom

Group II
- 1 can 15 oz. pumpkin puree (Whole Foods' 365 brand can of pumpkin is just 99 cents)
- 1.5 cups white sugar
- 1/2 cup demerara sugar
- 1.5 cups vegetable oil
- 4 large eggs, added one at a time

1. Mix Group I, dry ingredients, in a separate bowl.
2. Mix Group II, adding the eggs one at a time.
3. Add Group I incrementally to Group II. Add raisins if so desired.
4. Pour into loaf pans.
   
5. Bake at 375 for 15 minutes, then bake at 350 degrees F for about 45 more minutes, or until toothpick test comes out clean. (I like my loaves nice and thick.) If you use a smaller loaf pan, just keep it at 350 F.
   
6. Remove, let rest 10-15 minutes.
7. Let cool on wire rack.
8. Refrigerate overnight.
9. Serve with cream cheese icing

Makes 1 huge loaf, or 2 more manageable medium-sized loaves.