Family Foods

Instructions

1. Soak the Raisins:
   • In a small bowl, combine the raisins with rum or juice and 1/4 cup (60 mL) warm water. Let soak while preparing the cake.
2. Preheat the Oven:
   • Preheat oven to 350°F (180°C). Grease a Bundt cake pan and set aside.
3. Prepare the Wet Ingredients:
   • Using a mixer, beat the eggs, sugar, and oil until frothy.
   • Add the pumpkin purée and blend until smooth. Set aside.
4. Mix the Dry Ingredients:
   • In a separate bowl, sift together the flour, baking powder, spices, and salt.
   • Gently stir the dry ingredients into the pumpkin mixture until just combined.
5. Add the Mix-Ins:
   • Strain the soaked raisins, reserving the soaking liquid.
   • Fold the raisins and pecans into the cake batter.
6. Bake the Cake:
   • Spread the batter evenly into the prepared Bundt pan.
   • Bake in the center of the oven for about 55 minutes, or until a skewer inserted into the deepest part of the cake comes out clean.
   • Let the cake cool on a wire rack for 10 minutes, then carefully remove it from the pan. Allow it to cool to room temperature.
7. Make the Glaze:
   • In a small mixing bowl, combine 3 tbsp (45 mL) of the reserved raisin-soaking liquid with vanilla extract.
   • Add icing sugar and mix until smooth.
   • If needed, thin the glaze with additional raisin liquid, adding 1/4 tsp (1 mL) at a time.
8. Glaze the Cake:
   • Pour or brush the glaze over the cake two or three times, allowing each layer to set before adding the next.

Tip: Make Your Own Pumpkin Purée

• If you prefer homemade pumpkin purée:

1. Preheat the oven to 400°F (200°C).
2. Remove the stem from a small to medium sugar pumpkin and cut it in half lengthwise.
3. Scoop out the seeds (save them for roasting or discard).
4. Place the pumpkin halves cut-side down on a large baking sheet.
5. Roast for about 1 hour, or until the flesh is tender when pricked with a fork.
6. Let cool, then scoop out the flesh and transfer it to a food processor.
7. Process until smooth.

Storage: Pumpkin purée can be refrigerated for up to three days or frozen for up to six months.