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.
- 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
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.
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.
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.
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.