Recipe(tried): Pumpkin Pecan Bundt Cake with Orange Pecan Glaze

PUNKIN' PECAN BUNDT CAKE WITH ORANGE PECAN GLAZE

2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 cup vegetable shortening
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 eggs
1 tsp pure vanilla extract
1 1/4 cups solid pack pumpkin (not pie mix)
1 cup sour cream
1/2 cup raisins that have been soaked in warm water for 15 minutes
3/4 cup chopped pecans
Orange glaze (recipe follows)
2 oz pecans, finely chopped

Preheat oven to 350 degrees F. Grease and flour a 10 inch Bundt pan.

In a bowl, whisk together the first 7 dry ingredients; set aside.

In a large mixing bowl on medium-high speed, cream shortening and sugars until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin; mix well. Add flour/spice mixture by thirds, alternating with the sour cream; beginning and ending with flour mixture. Mix only until just combined, do not overmix.

Fold in drained raisins and 3/4 cup chopped pecans. Pour into prepared pan.

Bake for 50-55 minutes or until cake tests done. Cool in pan 10 minutes before removing to wire rack to cool completely before adding glaze.

Drizzle glaze over cooled cake. Sprinkle finely chopped pecans over top of glaze.

ORANGE GLAZE

2 cups confectioners' sugar
3 Tbsp fresh squeezed orange juice, approximately
1 tsp orange zest

In a small bowl place confectioners sugar. Slowly stir in only enough orange juice for spreading consistency. Add zest.