Pumpkin-Pecan Tea Loaf

In a large mixing bowl, beat together shortening and sugar until well blended.

Beat in eggs.

Add pumpkin and water and stir until blended.

In another bowl, combine all-purpose flour, whole wheat flour, soda, salt, baking powder, cardamom, cloves and cinnamon; add to pumpkin mixture and stir just until well blended. Stir in raisins and chopped pecans.

Pour batter into 2 greased and flour-dusted pans, each about 5 x 9-inches (or in 3 pans each about 3 3/8 x 7 3/8-inches).

Bake in a 350° oven for about 1 hour and 15 minutes (or about 1 hour for the smaller pans), until a wooden pick inserted in the center comes out clean.

Let cool in pans 10 minutes; then turn out on a wire rack and cool thoroughly. Makes 2 medium or 3 small loaves.