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Glazed Pecan-Raisin Cake

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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.

Source: Everyday Food, December 2008
Total Time Prep Servings

Ingredients

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How would you rate this recipe?
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  • 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

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