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Cook'n with Betty Crocker 
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Spicy Raisin Brunch Cake |
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Serves: 16 Print this RecipeShirley A. Domeier - New Ulm, Minnesota Bake-Off® Contest 32, 1986 Prize Winner This versatile raisin-nut Bundt cake is just right for snacks and family dessert, as well as a sweet finale when you entertain at brunch. CAKE 2 cups all-purpose flour 1/2 cup raisins 1/2 cup chopped walnuts 1/2 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1/4 to 1/2 teaspoon cloves 1 cup firmly packed brown sugar 1/2 cup apricot preserves 1/2 cup margarine or butter, softened 2 tablespoons rum or 1/2 teaspoon rum extract 4 eggs 2/3 cup buttermilk * GLAZE 1 cup powdered sugar 1 teaspoon margarine or butter, softened 1/2 teaspoon rum, if desired 5 to 6 teaspoons milk Heat oven to 350°F. Grease and flour 12-cup Bundt pan. In medium bowl, combine flour, raisins, walnuts, baking soda, pumpkin pie spice and cloves; set aside. In large bowl, combine brown sugar, preserves, margarine, rum and eggs; beat well. Alternately add flour mixture and buttermilk to sugar mixture, beating well after each addition. Pour batter into greased and floured pan. Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool upright in pan for 45 minutes. Invert onto serving plate. In small bowl, combine all glaze ingredients until smooth; drizzle over cake. Store frosted cake loosely covered. *TIP: To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 2/3 cup. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving: Calories 280; Protein 4g; Carbohydrate 44g; Fat 10g; Sodium 140mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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