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.


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


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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California Raisins are naturally sweet, no-added sugar!