Glazed Pecan-Raisin Cake

This cake is lighter in texture and more delicate than traditional fruitcake, yet keeps all its appeal with nutmeg, pecans, raisins, and a touch of brandy.

  • Prep:
  • Total Time:
  • Servings: 20
Glazed Pecan-Raisin Cake

Source: Everyday Food, December 2008


  • 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
  • 4 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 tablespoons ground nutmeg
  • 1 teaspoon baking powder
  • 2 1/4 cups packed light-brown sugar (1 pound)
  • 6 large eggs
  • 1/2 cup brandy
  • 3 cups pecans, chopped (about 12 ounces)
  • 3 cups raisins (1 pound)
  • 1 cup confectioners' sugar
  • 1 tablespoon plus 1 teaspoon orange juice


  1. Preheat oven to 350 degrees. Butter and flour a nonstick Bundt pan (12-cup capacity), tapping out excess flour; set aside. In a large bowl, whisk together flour, nutmeg, and baking powder; set aside.

  2. In another large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add brandy; beat until combined. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix). Fold in pecans and raisins.

  3. Spoon batter into prepared pan. Bake until cake has pulled away from sides of pan and a toothpick inserted in top comes out clean, 1 1/2 hours. Immediately invert onto a wire rack, and let cool completely.

  4. Set rack with cake over a rimmed baking sheet. In a small bowl, whisk together confectioners sugar and orange juice until smooth. Drizzle cake with glaze.

Cook's Notes

To store, keep at room temperature, up to 4 days.


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