↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups unsalted butter, room temperature, plus more for pan
4 cups all purpose flour (spooned and leveled, plus more for pan
2 tbsp ground nutmeg
1 tsp 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 oz)
3 cups raisins (1 pound)
1 cup confectioners sugar
1 tbsp plus 1 tsp orange juice
Preheat oven to 350. 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 a 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. Gradually add flour mixture; beat just until combined (do not over mix). 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.
Glaze: 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)
view more member recipes
GLAZED PECAN-RAISIN CAKE
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups unsalted butter, room temperature, plus more for pan
4 cups all purpose flour (spooned and leveled, plus more for pan
2 tbsp ground nutmeg
1 tsp 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 oz)
3 cups raisins (1 pound)
1 cup confectioners sugar
1 tbsp plus 1 tsp orange juice
Preheat oven to 350. 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 a 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. Gradually add flour mixture; beat just until combined (do not over mix). 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.
Glaze: 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)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Raisin Pecan Sticky Toast
by kathiecooks
4 slices Raisin Bread 2 tablespoons melted butter 2 tablespoons packed brown sugar 1 tablespoon honey 2 tablespoons chopped pecans HEAT oven to 425 F. PLACE raisin bread on a baking
by kathiecooks
4 slices Raisin Bread 2 tablespoons melted butter 2 tablespoons packed brown sugar 1 tablespoon honey 2 tablespoons chopped pecans HEAT oven to 425 F. PLACE raisin bread on a baking
Pecan Pie-glazed Pecans
by sgre52160
1/4 cup dark corn syrup 2 tablespoons sugar 2 cups pecan halves Parchment paper Vegetable cooking spray Stir together corn syrup and sugar. Add pecan halves; stir until pecans are coated
by sgre52160
1/4 cup dark corn syrup 2 tablespoons sugar 2 cups pecan halves Parchment paper Vegetable cooking spray Stir together corn syrup and sugar. Add pecan halves; stir until pecans are coated
Glazed Ham With Pecan Crust
by sgre52160
10-pound cooked ham, bone in 2 cups apple cider 1 cup light brown sugar 1 tbsp Dijon mustard 1 1/2 cup finely chopped pecans Preheat oven to 325 degrees. Insert meat thermometer into center of
by sgre52160
10-pound cooked ham, bone in 2 cups apple cider 1 cup light brown sugar 1 tbsp Dijon mustard 1 1/2 cup finely chopped pecans Preheat oven to 325 degrees. Insert meat thermometer into center of
Autumn Nut Cheesecake With Glazed Pecan Topping
by sgre52160
Crust 1 cup Vanilla wafer cookies (about 36 wafers) 1/4 cup finely chopped pecans 3 tablespoons granulated sugar 1/4 cup butter, melted Filling 4 packages cream cheese, softened (8 ounces
by sgre52160
Crust 1 cup Vanilla wafer cookies (about 36 wafers) 1/4 cup finely chopped pecans 3 tablespoons granulated sugar 1/4 cup butter, melted Filling 4 packages cream cheese, softened (8 ounces
Glazed Orange Spice Pecan Bread
by sgre52160
3 cups flour 1/2 cu sugar 1 tsp cinnamon 1 tbsp baking powder 1/2 tsp salt 2 eggs, beaten 1 cup milk 1 tsp vanilla extract 1/2 cup vegetable oil 1/2 cup orange marmalade 1 tbsp freshly grat
by sgre52160
3 cups flour 1/2 cu sugar 1 tsp cinnamon 1 tbsp baking powder 1/2 tsp salt 2 eggs, beaten 1 cup milk 1 tsp vanilla extract 1/2 cup vegetable oil 1/2 cup orange marmalade 1 tbsp freshly grat
view more member recipes