Back to Glazed Pecan-Raisin Cake All Reviews for Glazed Pecan-Raisin Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Glazed Pecan-Raisin Cake Recipe Summary prep: 15 mins total: 1 hr 45 mins Servings: 20
Ingredients Ingredient Checklist 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan 4 cups all-purpose flour (spooned and leveled), plus more for pan 2 tablespoons ground nutmeg 1 teaspoon baking powder 2 1/4 cups packed light-brown sugar (1 pound) 6 large eggs 1/2 cup brandy 3 cups pecans, chopped (about 12 ounces) 3 cups raisins (1 pound) 1 cup confectioners’ sugar 1 tablespoon plus 1 teaspoon orange juice
Gallery Glazed Pecan-Raisin Cake
Recipe Summary prep: 15 mins total: 1 hr 45 mins Servings: 20
Gallery
Glazed Pecan-Raisin Cake
Glazed Pecan-Raisin Cake
Glazed Pecan-Raisin Cake
Recipe Summary prep: 15 mins total: 1 hr 45 mins Servings: 20
Recipe Summary
prep: 15 mins total: 1 hr 45 mins
Servings: 20
prep: 15 mins
total: 1 hr 45 mins
prep:
15 mins
total:
1 hr 45 mins
Servings: 20
20
Ingredients
Ingredients
- 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan 4 cups all-purpose flour (spooned and leveled), plus more for pan 2 tablespoons ground nutmeg 1 teaspoon baking powder 2 1/4 cups packed light-brown sugar (1 pound) 6 large eggs 1/2 cup brandy 3 cups pecans, chopped (about 12 ounces) 3 cups raisins (1 pound) 1 cup confectioners’ sugar 1 tablespoon plus 1 teaspoon orange juice
Directions
Preheat oven to 350 degrees. Butter and flour a nonstick Bundt pan (12-cup capacity), tapping out excess flour; set aside. In a large bowl, whisk together flour, nutmeg, and baking powder; set aside.
In another large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add brandy; beat until combined. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix). Fold in pecans and raisins.
Spoon batter into prepared pan. Bake until cake has pulled away from sides of pan and a toothpick inserted in top comes out clean, 1 1/2 hours. Immediately invert onto a wire rack, and let cool completely.
Set rack with cake over a rimmed baking sheet. In a small bowl, whisk together confectioners sugar and orange juice until smooth. Drizzle cake with glaze.
Reviews (8)
Add Rating & Review 49 Ratings 5 star values: 9 4 star values: 6 3 star values: 21 2 star values: 10 1 star values: 3
Reviews (8)
Add Rating & Review 49 Ratings 5 star values: 9 4 star values: 6 3 star values: 21 2 star values: 10 1 star values: 3
Add Rating & Review
49 Ratings 5 star values: 9 4 star values: 6 3 star values: 21 2 star values: 10 1 star values: 3
49 Ratings 5 star values: 9 4 star values: 6 3 star values: 21 2 star values: 10 1 star values: 3
49 Ratings 5 star values: 9 4 star values: 6 3 star values: 21 2 star values: 10 1 star values: 3
5 star values: 9 4 star values: 6 3 star values: 21 2 star values: 10 1 star values: 3
Martha Stewart Member Rating: Unrated 03/12/2013 i made this cake yesterday at a temp. of 300 for i.5 hours.it came out beautiful looking but very dry--a consistency of a fruit cake.this gave me a great idea! im going to soak it in rum for several days using the cheese cloth and foil method.i know this will be outstanding with a dash of whip cream. Martha Stewart Member Rating: Unrated 03/04/2013 I read reviews before making cake. Cooked at 300 degrees For 1.5 hours and then 350 for 25 minutes. Cake came out perfect. I made a few modifications. We like Myers Jamaican dark rum instead of Brandy. It complimented the raisins nicely and made the glaze with a leveled tabelspoon of orange juice concentrate straight out of the freezer with a drop of water and 2 cups of confectioners sugar. We liked it. Definitely a cake to have with coffee or tea. Martha Stewart Member Rating: Unrated 03/17/2011 I paid no attention to the other comments Martha Stewart Member Rating: Unrated 03/17/2011 I paid on attention to the other comments Martha Stewart Member Rating: Unrated 03/14/2011 The cake sounds delicious Martha Stewart Member Rating: Unrated 03/10/2011 cake has too much flour and cooked at too high a temperature for too long. I made the cake and it was beyond dry and crumbly!! a waste of 20.00 Martha Stewart Member Rating: Unrated 12/09/2008 Wow! Sounds delicious---BUT--also very expensive to make!!Martha Stewart Member
Rating: Unrated 03/12/2013
i made this cake yesterday at a temp. of 300 for i.5 hours.it came out beautiful looking but very dry–a consistency of a fruit cake.this gave me a great idea! im going to soak it in rum for several days using the cheese cloth and foil method.i know this will be outstanding with a dash of whip cream.
Rating: Unrated
Rating: Unrated 03/04/2013
I read reviews before making cake. Cooked at 300 degrees For 1.5 hours and then 350 for 25 minutes. Cake came out perfect. I made a few modifications. We like Myers Jamaican dark rum instead of Brandy. It complimented the raisins nicely and made the glaze with a leveled tabelspoon of orange juice concentrate straight out of the freezer with a drop of water and 2 cups of confectioners sugar. We liked it. Definitely a cake to have with coffee or tea.
Rating: Unrated 03/17/2011
I paid no attention to the other comments
I paid on attention to the other comments
Rating: Unrated 03/14/2011
The cake sounds delicious
Rating: Unrated 03/10/2011
cake has too much flour and cooked at too high a temperature for too long. I made the cake and it was beyond dry and crumbly!! a waste of 20.00
Rating: Unrated 12/09/2008
Wow! Sounds delicious—BUT–also very expensive to make!!
All Reviews for Glazed Pecan-Raisin Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Glazed Pecan-Raisin Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
