Best Pumpkin Raisin Cake Recipes

PUMPKIN RAISIN RUM BUNDT CAKE WITH BUTTER RUM GLAZE

Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze image

Taken from my "Pumpkin Favorites" folder. Chopped walnuts or pecans can be substituted for the raisins if desired, and also sprinkled on top of the cake after glazing. If you don't want to use the glaze, a sprinkle of powdered sugar works just as well. This is a rich moist dense cake that is full of flavor, and only gets better with time!

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 18

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice (if you like a very strong spice flavor then add in another pinch of pie spice)
2 tablespoons grated orange zest (can use more or less)
3 large eggs
2 1/4 cups white sugar (can use a couple of tablespoons more for a sweeter taste)
1 (16 ounce) can pumpkin puree
3/4 cup melted butter (butter is better to use) or 3/4 cup margarine (butter is better to use)
1/4 cup milk or 1/4 cup half-and-half cream
1/4 cup dark rum
1 1/2 cups raisins
1/4 cup butter
2 tablespoons butter
3 tablespoons rum
3/4 cup sugar
3 tablespoons water

Steps:

Set oven to 350 degrees.
Set oven rack to second-lowest position.
Generously grease a Bundt pan.
In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
In a large bowl, beat eggs until light and fluffy (about 5 minutes).
Beat in sugar until well blended.
Beat in pumpkin and melted butter until combined.
In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
Stir in raisins.
Transfer the batter to prepared Bundt pan.
Bake for about 55-60 minutes, or until cake tests done.
Cool completely before glazing.
To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
Boil the mixture for about 3 minutes, stirring/whisking constantly.
Remove from heat and cool slightly.
Drizzle over cooled cake.

Nutrition Facts : Calories 680.9, Fat 23, SaturatedFat 13.8, Cholesterol 119.2, Sodium 579.6, Carbohydrate 110.2, Fiber 2.3, Sugar 73.7, Protein 7.3

PUMPKIN AND RUM RAISIN CAKE

Pumpkin and Rum Raisin Cake image

Make and share this Pumpkin and Rum Raisin Cake recipe from Food.com.

Provided by Chef mariajane

Categories Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

1 cup seedless raisin
1/4 cup rum (amber or dark, or apple juice)
1/4 cup warm water
4 eggs
1 cup brown sugar, firmly packed
1/2 cup canola oil
2 cups pumpkin puree
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup pecans, chopped
1 teaspoon pure vanilla extract
2 cups icing sugar

Steps:

Turn oven to 350°F Soak raisins in rum, or apple juice while preparing rest of batter. Grease a Bundt cake pan. Set aside. Using a mixer, beat the eggs, sugar and oil until frothy. Blend in pumpkin purée until smooth. Set aside.
In a bowl, sift together the flour, baking powder, spices and salt. Stir the dry ingredients into the pumpkin mixture until just combined. Strain the soaked raisins, reserving the liquid. Mix the raisins and pecans into the cake batter.
Spread the batter into the prepared pan. Bake in the center of oven until a skewer inserted in the center of the cake comes out clean, about 55 minutes.
Allow the cake to cool on a wire rack for 10 minutes, then gently remove it from the pan and cool to room temperature.
Meanwhile in a small mixing bowl, combine 3 tablespoons reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze. If needed smooth glaze with more raisin liquid, adding 1/4 teaspoons at a time. Pour or brush the glaze over the cake two or three times,allowing each layer to set before adding the next.

Nutrition Facts : Calories 338.5, Fat 10.8, SaturatedFat 1.2, Cholesterol 46.5, Sodium 164.5, Carbohydrate 55.4, Fiber 1.5, Sugar 33.9, Protein 4.8

PUMPKIN RAISIN CAKE

Pumpkin Raisin Cake image

This nutty, golden cake is one of my mom's best. It's a wonderfully different use for pumpkin. With a holiday taste and beautiful look, it's bound to become a favorite with your family, too. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
3/4 cup canola oil
2 cups uncooked oat bran cereal
1 cup chopped pecans
1 cup raisins
Confectioners' sugar, optional

Steps:

In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl, whisk the eggs, pumpkin and oil; stir in cereal just until moistened. Stir into dry ingredients just until moistened. Fold in pecans and raisins. , Pour into a greased 10-in. tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving if desired.

Nutrition Facts : Calories 388 calories, Fat 18g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 222mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.

PUMPKIN RAISIN CAKE

PUMPKIN RAISIN CAKE image

Number Of Ingredients 16

Ingredients

4 eggs
2 Cups sugar
1 C vegetable oil
1 16 oz can pumpkin
2 Cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons baking powder
1 Cup raisins
1 Cup chopped Walnuts
Frosting
6 oz cream cheese softened
½ Cup plus 1 Tablespoon butter softened
1 & 1/2 teaspoon vanilla
3 cups confectioner's sugar

Steps:

Heat oven to 350 degrees. Grease and flour jelly roll pan. Beat eggs, sugar, oil & pumpkin together. Mix dry ingredients together. Add to wet ingredients and mix well. Add raisins and nuts. Pour batter in pan. Bake 20-25 minutes until light brown. Cool before frosting. Frosting Mix 1st three ingredients together with electric mixer. Add sugar and beat until smooth.

PUMPKIN RAISIN SPICE BUNDT CAKE

Pumpkin Raisin Spice Bundt Cake image

This is an incredibly moist dense cake that just reminds you that fall is on the way. I had a box of spice cake mix and a can of pumpkin, we needed a cake for dinner one night and this was born. Its pretty basic but the flavors are nice and you can adjust the spices according to your own tastes. We like ours spicy so I always add more :) I hope you like it.

Provided by Carb Lover

Categories Dessert

Time 1h5m

Yield 12-14 serving(s)

Number Of Ingredients 15

Ingredients

1 (18 1/4 ounce) box spice cake mix, I use Duncan Hines
1 (3 1/2 ounce) box instant vanilla pudding
1 (15 ounce) can pumpkin puree, I use Libby's
1 cup water
1/4 cup canola oil
1/2 teaspoon cinnamon (to taste)
1/2 teaspoon allspice (to taste)
1/4-1/2 teaspoon ground cloves (to taste)
1 teaspoon vanilla
1 cup raisins, plumped in warm water
3 eggs
1 (14 ounce) can condensed milk
1/2 cup milk
3/4 cup maple syrup
1 egg yolk

Steps:

First put the raisins into the warm water to plump them up. Do this before you start the cake and they should be good in 10 minutes or so. Grease a 10 cup bundt pan really well.
For the Cake:.
Empty the mix into a large bowl and add the vanilla pudding mix. Then add the pumpkin,3 eggs, water , oil and the vanilla and mix well. Next add your spices altering them to your own tastes. The batter will be very thick.
Drain the raisins and fold them into your batter. Pour into the prepared bundt pan.
Bake at 350 for about 45-50 minutes. Test to check for doneness since all oven are a little different.
Cool Completely and drizzle glaze over the cake.
For the Glaze:.
In a small pot over medium heat add the condensed milk, regular milk, egg yolk and syrup. Mix well and cook until the mixture starts to thicken. Be careful not to burn the bottom of your pan. If it happens, simply strain the glaze into a bowl. Cool completely, and drizzle over cake.

Nutrition Facts : Calories 500.4, Fat 15.7, SaturatedFat 4.6, Cholesterol 82, Sodium 470.8, Carbohydrate 85, Fiber 1.4, Sugar 66.5, Protein 7.5

PUMPKIN RAISIN CAKE

Pumpkin Raisin Cake image

This cake is very moist and a delicious way to sneak in a little extra fiber in your diet.

Provided by Grace Pulley

Categories Cakes

Time 1h

Number Of Ingredients 12

Ingredients

2 c all purpose flour
2 c sugar
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 large eggs
16 oz. can(s) can pumpkin
3/4 c canola oil
2 c all-bran cereal
1 c chopped pecans
1 c raisins

Steps:

1. Combine flour, sugar, pumpkin pie spice, baking powder, baking soda,and salt in a bowl and set aside. Add pumpkin and oil; stir in cereal just until moistened. Add dry ingredients and stir just until combined. Fold in pecans and raisins.
2. Pour into a greased Bundt pan. Bake at 350 degrees for 60-65 minutes or until cake tests done. Cool in pan for 10 minutes before removing to wire rack to cool completely. Dust with powdered sugar before serving, if desired.

PUMPKIN RAISIN CAKE RECIPE RECIPE - (4.1/5)

Pumpkin Raisin Cake Recipe Recipe - (4.1/5) image

Provided by sandiB2010

Number Of Ingredients 13

Ingredients

2 cups King Arthur Unbleached All-Purpose Flour
2 cups sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1 (15-ounce) can solid-pack pumpkin
3/4 cup canola oil
2 cups uncooked oat bran cereal
1 cup pecans, chopped
1 cup raisins
Confectioners' sugar, optional

Steps:

In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl, whisk the eggs, pumpkin and oil; stir in cereal just until moistened. Stir into dry ingredients just until moistened. Fold in pecans and raisins. Pour into a greased 10-inch tube pan. Bake at 350°F for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving if desired.