This spiced pumpkin cake is very easy to make, incredibly moist and full of plump raisins. The glaze is made with dark brown sugar and pecans and has a flavor like bonfire toffee. Just the thing on a cold autumn night.
A little butter for greasing the tin
2 cups plain/all-purpose flour
¾ cup dark brown sugar
¾ cup caster sugar
1 cup sour cream
1 cup pumpkin puree
½ cup vegetable oil
2 large eggs
2 tsp pumpkin pie spice
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup pecans – roughly chopped
½ cup raisins
¼ cup dark brown/molasses sugar
2 tbs milk
½ tsp vanilla extract
½ cup icing/powdered sugar
¼ cup Pecans – roughly chopped
Pre-heat the oven to 190°C/375°F and grease and line a 2lb loaf tin with baking parchment
Mix together the flour, baking powder, soda, spice, and salt.
In a stand mixer, fitted with the paddle attachment, beat the sugar, oil and eggs until light and airy and then add the sour cream and pumpkin. Beat until smooth.
On low speed, slowly add the flour mixture to the wet ingredients until just incorporated. Stir in the raisins.
Pour the mixture into the prepared loaf tin and bake for around 50 minutes or until a toothpick comes out clean.
Leave to cool in the tin for 10 minutes to cool and settle, before placing on a cooling rack. You can glaze when still a little warm, but not hot as it will just run off.
When the cake has cooled enough, prepare the glaze.
Place all the ingredients, except the pecans in a saucepan and stir over a medium heat until it comes up to a boil. Whisk together for a couple of minutes until smooth and thickened. Finish by adding the pecans.
This dark and bubbling glaze will be phenomenally hot, so allow it to cool for a few moments before pouring over the cake.
Enjoy with a hot chocolate or good hot coffee.