Skip to Content
Makes
Serves: 16
Level
easy
Prep Time
10
Total Time
75

Ingredients

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

Method

Step 1
Soak the raisins in the rum or juice mixed with 1/4 cup (60 mL) warm water.
Step 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.
Step 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.
Step 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.
Share This

Characteristics

Desserts Kid-Friendly Potluck

Nutritional Facts Per Serving

Nutrition Description:
1/16 of the recipe
Calories:
350
Fat:
11 g
Saturated Fat:
1 g
Carbs:
57 g
Protein:
5 g
Cholesterol:
45 mg
Fiber:
2 g
Sodium:
150 mg