This is a wonderful gute cake to serve at Christmastime. Moist and flavorful, it’s dense, like a muffin, and not too sweet. You could also serve this hearty cake as a Christmas breakfast treat.
I used two tablespoons each of orange and lemon rind, but if you want it a little less citrusy, try one tablespoon each. I prefer the distinct citrus flavor. Be sure to give yourself extra time. This cake is fast and easy, but the pecan mixture needs time to cool to room temperature before mixing it with the flour.
1 cup chopped pecans or walnuts (I prefer pecans. They’re sweeter.)
1 cup butter
2 cups white sugar
2 cups raisins
2 cups water
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
2 T grated orange rind
2 T grated lemon rind
3 1/2 cups flour
1 tsp. baking soda
Mix everything except rinds, flour, and soda together in a large saucepan. Stir over medium heat until butter is melted. Simmer uncovered for 5 minutes. Remove from heat, and let cool to room temperature. Add lemon and orange rinds. Mix in flour and baking soda. Pour into well greased and floured bundt pan. Bake at 350° for 1 hour or until top springs back. Cool in pan 10 minutes then remove to rack to finish cooling. This cake keeps well and freezes well.
Drizzle glaze over the top or spread with white frosting. Garnish with fruit.
1 cup powdered sugar
½ tsp. vanilla
2-4 T milk, depending on how runny you want it (Start with 2 T and add more if needed.)
Mix with hand mixer until fully blended. Drizzle over cake.
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