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1
Position oven rack in the lower third of the oven; preheat oven to 350; butter a 10-inch angel food cake pan.
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2
Sift together the flour, baking powder, baking soda, salt, and spices, using a triple sifter; set aside.
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3
Put the eggs in a large bowl of an electric mixer; using the whisk attachment, beat on med-high speed for 2 minutes.
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4
Add the white sugar, 1 tablespoon at a time, taking 3-4 minutes to blend it in well.
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5
Then add the brown sugar over an additional 3-4 minutes, beating until the mixture is light in color and thickened.
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6
Add the pumpkin and beat for 1 minute; slowly pour in the oil in a steady stream, and beat 1 minute longer.
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7
Decrease mixer speed to med-low; blend in the dry ingredients all at once, mixing just until incorporated.
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8
Remove the bowl from the mixer; using a rubber spatula, fold in all but 2 tablespoons of the nuts, then the raisins, ginger, and optional cherries.
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9
Pour the batter into the prepared pan; sprinkle the top with the remaining nuts.
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10
Bake for 65-70 minutes, until toothpick inserted into the center comes out dry.
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11
Remove from oven; set pan of cake rack to cool completely.
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12
To remove cake, run a thin, sharp knife around the sides and center tube; lift up center tube and run a thin, sharp knife under the cake; invert cake onto the rack; turn top side up and cool completely.
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13
Store at room temperature under a glass dome, in an airtight container, or in plastic wrap or foil for up to 5 days; for longer storage, refrigerate up to 10 days.
