Very moist pumpkin spice cake.  First tried for Thankgiving Dinner, 2007

Ingredients:
3 c flour
2 tsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
¼  tsp ground clove
1¾  tsp ground allspice
1 tsp salt
½  tsp ground nutmeg
—
1½  c sugar
1 c (packed) golden brown sugar
1 c butter (melted)
—
5 large eggs (at altitutde; 4 at sea level)
29 oz. pumpkin
1 tbsp vanilla extract
1 tbsp grated orange peel
¾ c raisins (optional)
¾ c sweetened flaked coconut, plus extra for garnish (optional)

Instructions:

1. Preheat oven to 350F.
2. Butter a 9×13 pan.
3. Sift flour and spices into a medium bowl.
4. Beat both sugars and oil into a large bowl until combined into a grainy mixture.
5. Add eggs one at a time, beating until well blended after each addition.
6. Add pumpkin, vanilla, orange peel, and beat until well blended.
7. Add flour mixture, and beat until just incorporated.
8. (Optional) Stir in raisins and coconut.
9. Pour into pan; bake for about 1 hour (when tester inserted into center comes out clean).
10. After cool, top with a frosting.

This cake comes out incredibly moist — it almost seams undercooked, but it’s not.  It can be made a day ahead of time, covered and refrigerated; let stand at room temp an hour before serving.

Variations:  This recipe is originally designed as a layer cake — using 15 oz. of pumpkin, and putting into two 9″ cake pans.  Originally set to use 2 tsp ginger instead of cloves, and canola oil instead of butter.

Source:  Bon Appetit, 10/2007