- 12
Ingredients
- For the cake
- Vegetable oil spray, for misting the pan
- Flour, for dusting the pan
- 3/4 cup finely chopped pecans
- 1/2 cup golden raisins
- 1/2 cup dried sweetened cranberries
- 1 package (18.25 ounces) plain yellow or
- vanilla cake mix (see Note)
- 1/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 can (15 ounces) pumpkin, about 2 cups
- 2 ⁄3 cup vegetable oil
- 1 ⁄3 cup bourbon or water
- 4 large eggs
- For the glaze
- 4 tablespoons (1/2 stick) butter
- 1/2 cup packed light brown sugar
- 1/4 cup bourbon or apple juice
Preparation
Step 1
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325°F. Place the pecans in a baking pan and toast them in the oven while it preheats until they are fragrant and deep brown, 4 to 5 minutes.
2. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
3. Remove the toasted pecans from the oven and let them cool, then set aside 1/2 cup of pecans for the cake batter and 1/4 cup for the topping. Leave the oven on.
4. Place the raisins and cranberries on a cutting board and chop them in thirds.
5. Place the cake mix, 1/4 cup of brown sugar, cinnamon, nutmeg, allspice, pumpkin, oil, 1⁄3 cup of bourbon or water, and the eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 11/2 minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Fold in the reserved 1/2 cup of toasted pecans. Then, fold the raisins and cranberries into the batter and pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula. Place the pan in the oven.
6. Bake the cake until the top springs back when lightly pressed with a finger, 50 to 55 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25 to 30 minutes longer.
7. Meanwhile, make the glaze: Place the butter, 1/2 cup of brown sugar, and 1/4 cup of bourbon or apple juice in a small pan over medium-high heat. Bring just to a boil, stirring constantly, then reduce the heat and let the mixture simmer until slightly thickened, 2 minutes, stirring. Set the glaze aside.
8. Slide the cake onto a serving plate. Using a long wooden skewer, poke 12 to 16 holes in the top of the cake. Spoon the glaze over the top of the cake and garnish it with the reserved 1/4 cup of toasted pecans. Slice and serve the cake or wrap it and serve the next day.
Keep It Fresh! Store this cake, in a cake saver or in a tin lined with cheesecloth, at room temperature for up to five days or for up to ten days in the refrigerator.
Note: In a hurry? Substitute a spice cake mix for the yellow and omit the spices. And, forgo the glaze. Dust confectioners’ sugar on the top before slicing.