Pumpkin Raisin Batter Cake

February 26, 2021  Online Recipe Guide Avatar

A Moist, Delicious, Pumpkin Cake
Loaded with Raisins and a Hint of Spice

Makes 1 Cake

4 cups all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup evaporated milk
1/2 cup water
1 cup canned pumpkin
1/4 cup butter or margarine
1 large egg
1 teaspoon vanilla extract
1 cup raisins
1/2 cup chopped pecans, toasted powdered sugar (optional)

In large bowl, combine 1 cup flour, sugar, brown sugar, undissolved yeast, salt, baking soda, cinnamon, and nutmeg. Heat milk, water, pumpkin, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla extract, and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in raisins, pecans, and remaining flour to make a stiff batter. Turn into heavily greased 12-cup fluted tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350oF for 30 minutes or until done. Remove from pan; cool on wire rack. To serve, sprinkle with powdered sugar, if desired.

Nutrition Information
Per Serving
Serving Size: one slice (1/12 of recipe)
Calories: 350; Total Fat: 9g; Saturated Fat: 3.5g;
Cholesterol: 30mg; Sodium: 550mg; Carbohydrates: 63g; Dietary Fiber: 3g; Protein: 7g


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