Pumpkin Raisin Bundt Cake
Cut the pumpkin into cubes and place in a lidded pot. Add approximately 1/4 cup of water to the pot and bring to a simmer. Cook the pumpkin, covered, over medium heat, until tender. Drain and pass the pumpkin through a sieve. Soak the raisins in lukewarm water.
Combine the yeast with the warm milk. Mix together the flour, salt, and sugar in a bowl. Make a well in the center and pour in the yeast mixture. Sprinkle the yeast with some flour from the edge of the bowl. Cover and let sit in a warm place for about 15 minutes. Add the butter, pumpkin puree, and the eggs and knead to a smooth dough. Cover and let rise in a warm place until doubled in bulk for another 45 minutes.
Preheat the oven to 180°C (approximately 350°F).
Drain the raisins and knead them into the dough. If the dough is too moist, add some more flour. If the dough is too dry, add a little more lukewarm milk. Butter a bundt pan and sprinkle the pan with sliced almonds. Add the dough and bake for 50-60 minutes, or until a toothpick comes out clean.
Remove the cake and allow to cool briefly in the mold. To serve, unmold and sprinkle with powdered sugar. Serve sliced.