Glazed Pecan Raisin Cake
From peetabear 15 years ago
Ingredients
- 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan shopping list
- 4 cups all-purpose flour (spooned and leveled), plus more for pan shopping list
- 2 tablespoons ground nutmeg shopping list
- 1 teaspoon baking powder shopping list
- 2 1/4 cups packed light-brown sugar (1 pound) shopping list
- 6 large eggs shopping list
- 1/2 cup brandy shopping list
- 3 cups pecans, chopped (about 12 ounces) shopping list
- 3 cups raisins (1 pound) shopping list
- 1 cup confectioners' sugar shopping list
- 1 tablespoon plus 1 teaspoon orange juice shopping list
How to make it
- 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. (To store, keep at room temperature, up to 4 days.)
The Rating
Reviewed by 6 people-
Wow, this looks and sounds fabulous. Great post my friend. Yummers.
chefmeow
in Garland loved it
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Sounds wonderful! Love the addition of brandy here, too! A beauty flag is coming your way, great post!
juels
in Clayton loved it
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