In this video I’m sharing the most
amazing pumpkin raisin cake, with spices and caramel and buttercream, it’s amazing,
you’re gonna love it, so stay tuned. Combine 1 cup raisins with 1/2 cup of
orange juice in a small saucepan. Cover and simmer for about 10 minutes.
Uncover and set aside to cool. For the cake, you’ll need 1 cup of butter one and
a quarter cups of sugar. 1/2 cup of packed brown sugar, 1 and 3/4 cups of
pumpkin puree, four eggs, 1/2 cup of buttermilk, 3 cups of all-purpose flour, 1
teaspoon of baking soda, 2 teaspoons of baking powder,l/2 tsp ginger, 1/2 tsp allspice 1/2 teaspoon of nutmeg, 2 teaspoons of
cinnamon, and 1/2 teaspoon of salt. Cream the butter and the granulated sugar
together, mix the brown sugar in, and then scrape the bowl. Add the pumpkin puree and the eggs and
mix well. Now add the buttermilk. Now add the raisins. Whisk together the
flour and the spices and then add that to the pumpkin mixture just until
blended. Fill you’re prepared pans, I made a
seven inch bundt cake and a dozen cupcakes, but you can also use a 9-inch
bundt pan or regular 9-inch pans. Pop it into a 325 to 350 oven for about
20 minutes or until a toothpick comes out clean when you stick it in the
center of the cake. For the caramel glaze place 1/2 cup of brown sugar, 1/4 cup of
butter, 1 teaspoon of water and one cup of sweetened condensed milk. Bring that
to a low boil and then stir for about 10 minutes.
Enjoy the decorating and the cake tasting at the end of the video.