canned pumpkin purée (See Tip to use fresh pumpkin)
Soak the raisins in the rum or juice mixed with 1/4 cup (60 mL) warm water.
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.
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.
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.
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