A delightful spiced pumpkin cake topped with a tangy citrus glaze, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly.
Greasing the pan well ensures the cake releases easily after baking.
In a large mixing bowl, cream together the brown sugar and butter until light and fluffy.
Use room temperature butter for easier creaming.
Add the eggs one at a time, beating well after each addition.
Adding eggs gradually helps maintain the emulsion.
Mix in the pumpkin puree and milk until well combined.
Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda, and salt.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Fold in the walnuts and raisins gently.
Coating the raisins in a bit of flour can prevent them from sinking.
Pour the batter into the prepared Bundt pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the 55-minute mark to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.
Cooling slightly in the pan helps the cake firm up for easier removal.
In a small bowl, mix together the powdered sugar, orange juice, and orange zest to make the glaze.
Adjust the glaze consistency by adding more juice or sugar as needed.
Drizzle the glaze over the cooled cake and let it set before serving.
For a decorative touch, sprinkle extra zest or nuts on top of the glaze.
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