This Glazed Pecan-Raisin Cakes texture looks lighter and it’s pretty delicate if you compare it with any other traditional fruit-cakes. With touch of brandy gives an amazing taste which cannot be compared.
INGREDIENTS
-2 - Cups (equivalent to 4 sticks) of un-salted butter (at room temperature + some extra for pan.
-4 - Cups of general-purpose flour (pretty spooned and leveled up) + some extra for pan
-2 – table-spoons of nutmeg (ground)
-1 – tea-spoon of baking powder
-6 - Eggs
-1/2 - cup of brandy
-3 - Cups of pecans (nicely chopped and equivalent to 12 ounces)
-3 – Cups of raisins (equivalent to 1 pound)
-1 - Cup of sugar (confectioners’)
-(1 – table-spoon + 1 tea-spoon) of orange juice
DIRECTIONS
-First heat the oven to 350 f degrees. Take a bundt pan (non-stick, capacity - 12-cups) and spread butter and sprinkle some flour over it and keep it aside. Take a larger size bowl and in that, whisk together the ingredients like flour, grounded nutmeg, and also baking powder; and keep it aside.
-Take another larger bowl, with the help of the electric mixer, add and beat butter along with brown colored sugar until it turns light and also fluffy. To it add eggs, (one after the other) and beat it nicely after every addition. Then add brandy; and again beat until all combined. With the help of mixer on minimum speed, slowly add flour mixture and beat it until all combined well. Then add pecans and also raisins.
-Feed the batter slowly in to the ready (prepared) pan. Bake it until the cake separates itself from the pans sides, which might take about one and half hours. Then invert the cake over the rack (wire), & allow it to cool fully.
-Set rack along with cake on to the (rimmed) baking sheet. Take a smaller bowl and whisk together the ingredients like sugar (confectioners) and some orange juice until the mixture turns smooth. At last drizzle glaze over the cake.
