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This cake with all the spices, raisins, bourbon and nuts will be a favorite to serve to family and friends. A wonderful dessert and great with a cup of coffee or just a glass of milk.2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 3 eggs 1 1/2 cups sugar 1/2 cup oil (I used Canola) 2 teaspoons vanilla flavoring 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ground cloves 1 teaspoon allspice 1/2 teaspoon salt 1/2 cup buttermilk 1/2 cup bourbon (If you don’t use alcohol, I have listed two other cakes at the bottom of this recipe you might be interested in or you could just soak your raisins in water) 1 cup pumpkin 1 cup raisins 1 cup walnuts, chopped Pour the bourbon into a small bowl and add the raisins. Set aside to let the raisins soak up the bourbon while mixing the other ingredients. In a large mixing bowl mix the eggs, sugar, oil, buttermilk. Add flour, baking powder, baking soda, spices, salt and vanilla and mix well. Mix in the 1 cup of pumpkin. The raisins probably won’t soak up the entire 1/2 cup of bourbon. Fold in the raisins, walnuts and what is left of the bourbon into your batter. Pour into a sprayed bundt pan and bake in preheated 350 degree oven for 45 – 50 minutes. Let cake cool 20 to 25 minutes before removing from pan. This cake is wonderful without frosting. (I added the frosting below to mine. You can add any frosting you like.) Pumpkin, Cream Cheese Frosting 1/2 stick or 4 tablespoons butter or margarine, softened 4 ounces cream cheese, softened 1 1/2 cups confectionery sugar 1/2 teaspoon cinnamon 1/8 teaspoon ginger 1/8 teaspoon nutmeg 1/4 cup pumpkin 1 teaspoon bourbon 2 tablespoons milk Mix ingredients together with mixer. Pour over cake. (Add more milk for thinner frosting or more sugar for thicker frosting until you reach the desired consistency) Note: If you bake this cake in a 9 x 13 pan and you use the frosting above, you will probably need to double the frosting recipe. If you have frosting left over, it is wonderful to heat in the microwave and pour over the cake, too. I use Kentucky bourbon in my cake because Kentucky has the best! Enjoy! Don’t Forget to Pin! This recipe featured in TOPS in Lexington Magazine.. see here! © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. You might also like these other pumpkin cakes on The Southern Lady Cooks: Pumpkin Nut Cake and Pumpkin Apple Cake. Feel free to “share” with your friends by clicking on the Facebook, Twitter or Pinterest buttons below. You can print by clicking on the printer icon below each post. It is the green square with a printer inside the square right beside the twitter, Pinterest and Facebook icons.