Instructions: 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 crock pot 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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