Recipe: Pumpkin Raisin Batter Cake (Bundt, no-knead yeast dough)

PUMPKIN RAISIN BATTER CAKE

"A moist, delicious, pumpkin cake, loaded with raisins and a hint of spice."



4 cups all-purpose flour, divided use
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 envelopes Fleischmann's RapidRise Yeast
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup evaporated milk
1/2 cup water
1 cup canned pumpkin
1/4 cup butter or margarine
1 large egg
1 teaspoon vanilla extract
1 cup raisins
1/2 cup chopped pecans, toasted
Powdered sugar (optional, for dusting)

In large bowl, combine 1 cup flour, sugar, brown sugar, undissolved yeast, salt, baking soda, cinnamon, and nutmeg; set aside.

Heat milk, water, pumpkin, and butter until very warm (120 to 130 degrees F).

Gradually add milk mixture to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla extract, and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

Stir in raisins, pecans, and remaining flour to make a stiff batter. Turn into heavily greased 12-cup fluted tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350 degrees F for 30 minutes or until done. Remove from pan; cool on wire rack.

To serve, sprinkle with powdered sugar, if desired.

Makes 1 Bundt cake
Source: Fleishmann's Yeast