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Raisin Pumpkin Cake

Source of Recipe

California Raisins "Welcome To Raisin Country"


List of Ingredients

1 package yellow cake mix (18.5 ounces)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon mace
1 1/2 cups raisins
3/4 cup water
2 eggs, slightly beaten
1 cup canned pumpkin
1/3 cup chopped walnuts

LEMON BRANDY GLAZE
1 cup powdered sugar
2 teaspoons lemon juice
2 teaspoons brandy, or 1/2 tsp brandy extract
2 teaspoons grated lemon peel
2 tablespoons water


Recipe

Combine cake mix, cinnamon, ginger and mace in large bowl; set aside. In food processor or blender, combine raisins and water; process bout 10 seconds or until raisins are chopped. Add to dry ingredients with eggs and pumpkin. With mixer, beat on medium speed about 2 minutes. Stir in nuts. Pour into greased and floured Bundt® or 10-inch tube pan. Bake at 350° F for 45 to 50 minutes, or until done. Cool 10 minutes. Turn onto wire rack and drizzle with Lemon Brandy Glaze. Cool completely before serving. Makes 12 servings.

LEMON BRANDY GLAZE: In small bowl, mix powdered sugar, lemon juice, brandy or brandy extract, grated lemon peel and water together until smooth and consistency to spread. Makes 1/3 cup.