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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 Note

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

Reviews (8)

  • gypsyrose100 12 Mar, 2013

    i made this cake yesterday at a temp. of 300 for i.5 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.

  • 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.

  • iluvtocook 17 Mar, 2011

    I paid no attention to the other comments

  • iluvtocook 17 Mar, 2011

    I paid on attention to the other comments

  • PElaine 14 Mar, 2011

    The cake sounds delicious

  • 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

  • Dale 9 Dec, 2008

    Wow! Sounds delicious---BUT--also very expensive to make!!

  • Dale 9 Dec, 2008

    Wow! Sounds delicious---BUT--also very expensive to make!!

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