Mary Lee's Pumpkin Spice Cake With Cream Cheese Frosting

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Washington Post


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2 cups flour, plus more for the pans

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

4 tablespoons (1/2 stick) unsalted butter, melted

3/4 cup vegetable oil

4 extra-large eggs, at room temperature, lightly beaten

2 cups pumpkin puree (canned)

1/2 cup (scant) chopped walnuts (optional)

1/2 cup golden raisins

15 tablespoons (1 7/8 sticks) unsalted butter, just softened

2 1/3 cups low-fat cream cheese, just softened (do not use nonfat)

5 1/3 cups confectioners' sugar, sifted, plus more as needed

1 tablespoon vanilla extract, or more to taste

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