Recipe

Glazed Pecan Raisin Cake Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 7 months, 3 weeks ago this cake is chock full of pecans and raisins.... the icing has a light orange flavor... you can cut the cake in smaller slices and serve up to 20 people... the recipe and photo are courtesy of Martha Stewart Living.. Prep:20m Cook:90m Servings:12	Peetabear
	cake fruity easy

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Ingredients

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

Directions

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.)

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