Shelly's Recipe

GLAZED PECAN-RAISIN CAKE

Category: Cakes

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)