1 cup raisins
1/4 cup amber or dark rum, or apple juice (I used dark rum)
1/4 cup warm water
1 cup brown sugar, firmly packed
1/2 cup canola oil
2 cups pumpkin purée
3 cups all-purpose flour
1 tbsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/2 cup chopped pecans (optional)
1 tsp vanilla extract
2 cups icing sugar
First, soak the raisins in the rum and warm water and set aside. Preheat the oven to 350C and grease a bunt pan.
Beat the eggs, sugar and oil until frothy and then add the pumpkin purée and blend until smooth. Set aside.
Spread the batter into the prepared pan and bake in the center of the oven for about 55 mins (until a skewer inserted into the middle of the cake comes out with a few crumbs).
When baked, allow to cook for about 10 mins before inverting the pan and turning the cake out onto a cooking rack. Cool the cake completely.
For the icing glaze, mix together 3 tbs (or slightly more, who's counting?) of the raisin/rum liquid with the icing sugar and vanilla. Drizzle a small amount over the cake and let cool and harden. Then drizzle some more and let that cool and harden. Repeat this a few more times until the glaze builds up on the cake.
Serve and enjoy. It's a great fall treat and a little boozy so it feels special and very grown-up. The original recipe is from an unexpected place: Our Compliments. Happy fall everyone!