Raisin Pumpkin Cake
Start with yellow cake mix; add raisins, nuts and spices. Then, top it all with a lemon-brandy glaze.
Raisin Pumkin Cake
- 1 package (18-1/2 ounces) yellow cake mix
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mace
- 1 1/2 cups California raisins
- 3/4 cup water
- 2 eggs, slightly beaten
- 1 cup canned pumpkin
- 1/3 cup chopped walnuts
Lemon Brandy Glaze
- 1 cup powdered sugar
- 2 teaspoons lemon juice
- 2 teaspoons brandy or 1/2 teaspoon brandy extract
- 2 teaspoons grated lemon peel
- 2 tablespoons water
Combine cake mix, cinnamon, ginger and mace in large bowl; set aside. In food processor or blender, combine raisins and water; process about 10 seconds or until raisins are chopped. Add to dry ingredients with eggs and pumpkin. With mixer, beat on medium speed about 2 minutes. Stir in nuts. Pour into greased and floured Bundt or 10-inch tube pan. Bake at 350°F for 45 to 50 minutes, or until done.
Meanwhile, combine powdered sugar, lemon juice, brandy, lemon peel and water in small bowl; mix together until smooth and consistency to spread. Cool cake 10 minutes. Turn onto wire rack and drizzle with glaze while still warm. Cool completely before serving.
Nutrition Facts Per Serving
Calories 320 (22% from fat); Total Fat 8g (sat 0g, mono 0g, poly 1g, trans 0g ); Cholesterol 30mg; Protein 5g; Carbohydrate 61g; (Dietary Fiber 2g; Sugars 24g; ); Iron 2mg; Sodium 340mg; Calcium 43mg; Potassium 264mg
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