Best Glazed Pecan Raisin Cake Recipes

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GLAZED PECAN-RAISIN CAKE



Glazed Pecan-Raisin Cake image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 1h45m

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 592 g, Fat 32 g, Fiber 3 g, Protein 7 g

GLAZED PECAN-RAISIN CAKE



Glazed Pecan-Raisin Cake image

How to make Glazed Pecan-Raisin Cake

Provided by @MakeItYours

Number Of Ingredients 11

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

Steps:

  • 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.

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