Pecan Raisin Cake with Orange Glaze

This cake is lighter in texture and more delicate than traditional fruitcake, yet keeps all its appeal with nutmeg, pecans, raisins, and a touch of brandy.

Pecan Raisin Cake:
2 cups (4 sticks) unsalted butter, room temperature
4 cups all-purpose flour, unbleached, spooned and leveled
2 Tbsp. ground nutmeg
1 tsp. baking powder
2¼ cups light-brown sugar, packed (1 lb)
6 large eggs
½ cup brandy
3 cups pecans, chopped (~ 12 oz)
3 cups raisins (1 lb)

Orange Glaze:
1 cup confectioners' sugar
1 Tbsp. + 1 tsp. orange juice, freshly squeezed

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter and flour a nonstick Bundt pan (12 cup capacity), tapping out excess flour; set aside.

In a large bowl, whisk together flour, nutmeg, and baking powder; set aside.

In another large bowl, using an electric mixer, beat butter and brown raw sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add brandy; beat until combined. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix). Fold in pecans and raisins.

Spoon batter into prepared pan. Bake until cake has pulled away from sides of pan and a toothpick inserted in top comes out clean, 1½ hours. Immediately invert onto a wire rack, and let cool completely.

Set rack with cake over a rimmed baking sheet. In a small bowl, whisk together confectioners' sugar and orange juice until smooth. Drizzle cake with glaze.

To store, keep at room temperature, up to 4 days.

Makes 2 servings.