Pumpkin & Rum-Raisin Cake
Prep Time
Serves
Cooking Mode
1 cup seedless Thompson raisins
¼ cup amber or dark rum, or apple juice
4 eggs
1 cup brown sugar, firmly packed
½ cup canola oil
2 cups canned pumpkin purée (See Tip to use fresh pumpkin)
3 cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
½ cup chopped pecans
GLAZE:Raisin-soaking liquid
1 tsp vanilla extract
2 cups icing sugar
1 cup seedless Thompson raisins
¼ cup amber or dark rum, or apple juice
4 eggs
1 cup brown sugar, firmly packed
½ cup canola oil
2 cups canned pumpkin purée (See Tip to use fresh pumpkin)
3 cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
½ cup chopped pecans
GLAZE:Raisin-soaking liquid
1 tsp vanilla extract
2 cups icing sugar
Directions
1Soak the raisins in the rum or juice mixed with 1/4 cup (60 mL) warm water.
2Preheat oven to 350°F (180°C). Grease a Bundt cake pan, set aside. Using a mixer, beat the eggs, sugar and oil until frothy. Blend in the pumpkin purée until smooth. Set aside.
3In a bowl, sift together the flour, baking powder, spices and salt. Stir the dry ingredients into the pumpkin mixture until just combined. Strain the soaked raisins, reserving the liquid. Mix the raisins and pecans into the cake batter.
4Spread the batter into the prepared pan. Bake in centre of oven until a skewer inserted into the deepest part of the cake comes out clean, about 55 min. Allow the cake to cool on a wire rack for 10 min. then gently remove it from the pan and cool to room temperature on a wire rack. Meanwhile, in a small mixing bowl, combine 3 tbsp (45 mL) reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze. If needed, thin glaze with more raisin liquid, adding 1/4 tsp (1 mL) at a time. Pour or brush the glaze over the cake two or three times, allowing each layer to set before adding the next.
Tips
1
We like canned pumpkin purée for a quicker cake, but you can also make your own. Preheat your oven to 400°F (200°C). Remove the stem, then cut a small to medium sugar pumpkin in half lengthwise. Using a spoon, remove the seeds (discard or set them aside to roast later). Place pumpkin halves, cut side down, on a large baking sheet and roast for about 1 hour or until flesh is tender when pricked with a fork. Let cool. Scoop out cooked pumpkin flesh and transfer to a food processor. Process until smooth. Purée can be stored for up to three days in the refrigerator and six months in the freezer.
Disclaimer
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Personal Note
Personal Note
