Pumpkin & Rum-Raisin Cake

16
Medium
Desserts

Characteristics

Nutritional Facts Per Serving

350
Calories
5 g
Protein
57 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 16
  • Amount For Serving % Daily Value
  • Calories 350
  • Lipides 11 g
    • Saturated fat  1 g
  • Cholesterol 45 mg
  • Sodium  150 mg
  • Carbs 57 g
    • fiber  2 g
  • Protein 5 g

Ingredients

  • 1 cup (250 mL) seedless Thompson raisins
  • 1/4 cup (60 mL) amber or dark rum, or apple juice
  • 4 eggs
  • 1 cup (250 mL) brown sugar, firmly packed
  • 1/2 cup (125 mL) canola oil
  • 2 cups (500 mL) canned pumpkin purée (See Tip to use fresh pumpkin)
  • 3 cups (750 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground nutmeg
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) chopped pecans
  • 1 tsp (5 mL) vanilla extract
  • 2 cups (500 mL) icing sugar

Method

  1. Soak the raisins in the rum or juice mixed with 1/4 cup (60 mL) warm water.
  2. Preheat oven to 350°F (180°C). Grease a Bundt cake pan, set aside. Using a mixer, beat the eggs, sugar and oil until frothy. Blend in the pumpkin purée until smooth. Set aside.
  3. In a bowl, sift together the flour, baking powder, spices and salt. Stir the dry ingredients into the pumpkin mixture until just combined. Strain the soaked raisins, reserving the liquid. Mix the raisins and pecans into the cake batter.
  4. Spread the batter into the prepared pan. Bake in centre of oven until a skewer inserted into the deepest part of the cake comes out clean, about 55 min. Allow the cake to cool on a wire rack for 10 min. then gently remove it from the pan and cool to room temperature on a wire rack. Meanwhile, in a small mixing bowl, combine 3 tbsp (45 mL) reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze. If needed, thin glaze with more raisin liquid, adding 1/4 tsp (1 mL) at a time. Pour or brush the glaze over the cake two or three times, allowing each layer to set before adding the next.
Tip:
We like canned pumpkin purée for a quicker cake, but you can also make your own. Preheat your oven to 400°F (200°C). Remove the stem, then cut a small to medium sugar pumpkin in half lengthwise. Using a spoon, remove the seeds (discard or set them aside to roast later). Place pumpkin halves, cut side down, on a large baking sheet and roast for about 1 hour or until flesh is tender when pricked with a fork. Let cool. Scoop out cooked pumpkin flesh and transfer to a food processor. Process until smooth. Purée can be stored for up to three days in the refrigerator and six months in the freezer.

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