Recipe: Raisin Pumpkin Cake with Lemon Brandy Glaze (using cake mix)

Raisin Pumpkin Cake with Lemon Brandy Glaze (using cake mix)

Raisin Pumpkin Cake:
1 package (18.5 ounces) yellow cake mix
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon mace
1-1/2 cups California 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 teaspoon brandy extract
2 teaspoons grated lemon peel
2 tablespoons water

Combine cake mix, cinnamon, ginger and mace in large bowl; set aside. In food processor or blender, combine raisins and water; process about 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 350F for 45 to 50 minutes, or until done.

Meanwhile, combine powdered sugar, lemon juice, brandy, lemon peel and water in small bowl; mix together until smooth and consistency to spread.

Cool cake 10 minutes. Turn onto wire rack and drizzle with glaze while still warm. Cool completely before serving.

Yields: 1 cake plus 1/3 cup glaze
Source: California Raisin Marketing Board