PUMPKIN CROWN CAKE

Pumpkin Crown Cake image

Provided by Food Network

Time 1h10m

Yield 8 Servings

Number Of Ingredients 16

½ cup raisins
6 tablespoons Crown Royal® Maple Finished Whiskey
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
½ cup granulated sugar
½ cup packed light brown sugar
½ cup vegetable oil
2 large eggs
1 cup canned pure pumpkin
8 ounces mascarpone cheese
¾ cup confectioners' sugar
Nuts, dried fruit, or candied ginger, for garnish (optional)

Steps:

1. Preheat the oven to 350°F. Generously coat a 6-cup Bundt pan with nonstick baking spray.
2. In a small microwave-safe bowl, combine the raisins and 3 tablespoons Crown Royal® Maple Finished Whiskey. Microwave for 3 minutes and cool completely.
3. Meanwhile, in a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, and salt. In another large bowl, whisk the granulated sugar, brown sugar, oil, eggs, pumpkin, and 2 tablespoons Crown Royal® Maple Finished Whiskey until smooth. Add the flour mixture and whisk until smooth, then fold in the raisins with its Crown Royal® Maple Finished Whiskey. Transfer to the prepared pan.
4. Bake until golden brown and a tester or skewer inserted comes out clean, 40 to 50 minutes. Let cool in the pan on a wire pack for 10 minutes. Unmold onto the wire rack and cool completely.
5. In a large bowl, whisk the mascarpone, confectioners' sugar, and remaining tablespoon Crown Royal® Maple Finished Whiskey. Spread on top of the cake. Garnish with nuts, dried fruit, or candied ginger, if desired.