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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (8)

49 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 21
  • 2 star values: 10
  • 1 star values: 3
Rating: Unrated
03/12/2013
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.
Rating: Unrated
03/04/2013
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.
Rating: Unrated
03/17/2011
I paid no attention to the other comments
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Rating: Unrated
03/17/2011
I paid on attention to the other comments
Rating: Unrated
03/14/2011
The cake sounds delicious
Rating: Unrated
03/10/2011
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
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Rating: Unrated
12/09/2008
Wow! Sounds delicious---BUT--also very expensive to make!!
Rating: Unrated
12/09/2008
Wow! Sounds delicious---BUT--also very expensive to make!!