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Glazed Pecan-Raisin Cake

49

This recipe from reader Carol J. Rhodes of Houston, Texas, 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

Source: Everyday Food, December 2008

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • gypsyrose100
    12 MAR, 2013
    i made this cake yesterday at a temp. of 300 for i.5 hours.it came out beautiful looking but very dry--a consistency of a fruit cake.this gave me a great idea! im going to soak it in rum for several days using the cheese cloth and foil method.i know this will be outstanding with a dash of whip cream.
    Reply
  • Kiwiluv3r
    4 MAR, 2013
    I read reviews before making cake. Cooked at 300 degrees For 1.5 hours and then 350 for 25 minutes. Cake came out perfect. I made a few modifications. We like Myers Jamaican dark rum instead of Brandy. It complimented the raisins nicely and made the glaze with a leveled tabelspoon of orange juice concentrate straight out of the freezer with a drop of water and 2 cups of confectioners sugar. We liked it. Definitely a cake to have with coffee or tea.
    Reply
  • iluvtocook
    17 MAR, 2011
    I paid no attention to the other comments
    Reply
  • iluvtocook
    17 MAR, 2011
    I paid on attention to the other comments
    Reply
  • PEG12064
    14 MAR, 2011
    The cake sounds delicious
    Reply
  • fanitabyrd
    10 MAR, 2011
    cake has too much flour and cooked at too high a temperature for too long. I made the cake and it was beyond dry and crumbly!! a waste of 20.00
    Reply
  • Dale
    9 DEC, 2008
    Wow! Sounds delicious---BUT--also very expensive to make!!
    Reply
  • Dale
    9 DEC, 2008
    Wow! Sounds delicious---BUT--also very expensive to make!!
    Reply