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Prep Time
10 mins
Total Time
1 h 15 m


1 cup
seedless Thompson raisins
250 mL
1/4 cup
amber or dark rum, or apple juice
60 mL
1 cup
brown sugar, firmly packed
250 mL
1/2 cup
canola oil
125 mL
2 cups
canned pumpkin purée (See Tip to use fresh pumpkin)
500 mL
3 cups
all-purpose flour
750 mL
1 tbsp
baking powder
15 mL
1 tsp
ground cinnamon
5 mL
1/2 tsp
ground nutmeg
2 mL
1/2 tsp
2 mL
1/2 cup
chopped pecans
125 mL
GLAZE: Raisin-soaking liquid
1 tsp
vanilla extract
5 mL
2 cups
icing sugar
500 mL


Step 1

Soak the raisins in the rum or juice mixed with 1/4 cup (60 mL) warm water.

Step 2

Preheat oven to 350°F (180°C). Grease a Bundt cake pan, set aside. Using a mixer, beat the eggs, sugar and oil until frothy. Blend in the pumpkin purée until smooth. Set aside.

Step 3

In a bowl, sift together the flour, baking powder, spices and salt. Stir the dry ingredients into the pumpkin mixture until just combined. Strain the soaked raisins, reserving the liquid. Mix the raisins and pecans into the cake batter.

Step 4

Spread the batter into the prepared pan. Bake in centre of oven until a skewer inserted into the deepest part of the cake comes out clean, about 55 min. Allow the cake to cool on a wire rack for 10 min. then gently remove it from the pan and cool to room temperature on a wire rack. Meanwhile, in a small mixing bowl, combine 3 tbsp (45 mL) reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze. If needed, thin glaze with more raisin liquid, adding 1/4 tsp (1 mL) at a time. Pour or brush the glaze over the cake two or three times, allowing each layer to set before adding the next.


We like canned pumpkin purée for a quicker cake, but you can also make your own. Preheat your oven to 400°F (200°C). Remove the stem, then cut a small to medium sugar pumpkin in half lengthwise. Using a spoon, remove the seeds (discard or set them aside to roast later). Place pumpkin halves, cut side down, on a large baking sheet and roast for about 1 hour or until flesh is tender when pricked with a fork. Let cool. Scoop out cooked pumpkin flesh and transfer to a food processor. Process until smooth. Purée can be stored for up to three days in the refrigerator and six months in the freezer.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dessert Kid-Friendly Potluck

Nutritional Facts Per Serving

Nutrition Description:
1/16 of the recipe
11 g
Saturated Fat:
1 g
57 g
2 g
45 mg
5 g
150 mg
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