Pumpkin & Rum Raisin Cake

Prep time: 10min
Total time: 75min
Serves 16
cup
Seedless Thompson Raisins
250 mL
cup
amber or dark rum, or apple juice
60 mL
cup
warm water
60 mL
4
eggs
cup
brown sugar, firmly packed
250 mL
cup
canola oil
125 mL
cups
pumpkin purée
500 mL
cups
all-purpose flour
750 mL
tbsp
baking powder
15 mL
tsp
Ground Cinnamon
5 mL
tsp
Ground Nutmeg
2 mL
tsp
salt
2 mL
cup
Chopped Pecans
125 mL
GLAZE: Raisin-soaking liquid
tsp
Pure Vanilla Extract
5 mL
cups
icing sugar
500 mL
1/16 of the recipe
calories
350
fat
11 g
saturated fat
1 g
carbs
57 g
protein
5 g
cholestrol
45 mg
fibre
2 g
sodium
150 mg

Directions

  1. Soak the raisins in the rum or juice mixed with warm water.

  2. Preheat oven to 350°F (180°C). Grease a Bundt cake pan, set aside. Using a mixer, beat the eggs, sugar and oil until frothy. Blend in the pumpkin purée until smooth. Set aside.

  3. In a bowl, sift together the flour, baking powder, spices and salt. Stir the dry ingredients into the pumpkin mixture until just combined. Strain the soaked raisins, reserving the liquid. Mix the raisins and pecans into the cake batter.

  4. Spread the batter into the prepared pan. Bake in centre of oven until a skewer inserted into the deepest part of the cake comes out clean, about 55 min. Allow the cake to cool on a wire rack for 10 min. then gently remove it from the pan and cool to room temperature on a wire rack. Meanwhile, in a small mixing bowl, combine 3 tbsp (45 mL) reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze. If needed, thin glaze with more raisin liquid, adding 1/4 tsp (1 mL) at a time. Pour or brush the glaze over the cake two or three times, allowing each layer to set before adding the next.

Tip

We like canned pumpkin purée for a quicker cake, but you can also make your own. Preheat your oven to 400°F (200°C). Remove the stem, then cut a small to medium sugar pumpkin in half lengthwise. Using a spoon, remove the seeds (discard or set them aside to roast later). Place pumpkin halves, cut side down, on a large baking sheet and roast for about 1 hour or until flesh is tender when pricked with a fork. Let cool. Scoop out cooked pumpkin flesh and transfer to a food processor. Process until smooth. Purée can be stored for up to three days in the refrigerator and six months in the freezer.