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.

Ingredients

Raisin Pumkin Cake

  • 1 Package (18-1/2 ounces) yellow cake mix
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon ground ginger
  • 1/2 Teaspoon mace
  • 11/2 Cups California raisins
  • 3/4 Cup water
  • 2 eggs, slightly beaten
  • 1 Cup canned pumpkin
  • 1/3 Cup chopped walnuts

Procedure

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

Nutrition Facts Per Serving

Calories 320 (Calories from Fat 22%); Total Fat 8 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 30; Sodium 340; Potassium 264; Total Carbohydrate 61; Dietary Fiber 2; Sugars 24; Protein 5; Calcium 43; Iron 2;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.