Fall baking has commenced at the Bakehouse and this pumpkin raisin pecan cake is simply the best pumpkin cake I have ever tasted. It’s ladened with plump, juicy raisins nestled inside to give great flavor and moistness to this incredibly moist pumpkin cake. The pecans add a nutty crunch that compliments both the raisins and the pumpkin. I slathered the cake with a very simple whipped cream cheese frosting that I delicately spiced with pumpkin pie spice. I also used a secret ingredient that really makes a difference in flavoring baked goods. Baking emulsions! Pumpkin emulsion to be exact. I used the emulsion in both the cake and frosting to add extra over the top pumpkin spice flavor. I found pumpkin emulsion at HomeGoods in the specialty food and extracts aisle. I have also found them in cake supply stores such as michaels and of course you can buy them online. Read on to find out why I love using these intensified extracts in my baking and why you should too. Fall baking is my all time favorite time to bake and this perfect little cake makes me happy happy!
What are emulsions?
These flavorings are formulated to be the same strength as an “extract” (1 teaspoon emulsion = 1 teaspoon extract), but instead of the flavor being diluted in alcohol, it is suspended in a water-base.
Why is a water-based suspension better? Water is a more neutral carrier than alcohol – it imparts no added flavor and does not evaporate as rapidly when exposed to heat. This allows the flavor to taste better, smell better and not “bake-out” as readily as a traditional alcohol-based extract- Lorann bakery emulsions
Now let’s talk cake!
This pumpkin raisin pecan cake has all the flavors of Fall enrobed in a whipped cream cheese frosting. It’s not too rich, not too sweet and spiced just right.
And the cake, oh the cake. I can’t get enough of this cake and all it’s goodness. The crunch of the pecans, the aroma of the pumpkin and spices the plump juicy raisins. It’s hard to have just one piece.
You can see the moistness of this cake. The vegetable oil, raisins and pumpkin puree did their job well!
Did I mention how much I love the raisins? I don’t think I’ll ever make another pumpkin cake with out them. Totally in love.
Pumpkin Raisin Pecan Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup oil
- 4 eggs
- 1 (15-oz.) can (2 cups) pumpkin
- 1 teaspoon pumpkin spice emulsion (if desired)
- 1/2 cup chopped pecans
- 1/2 cup Sun-Maid Natural Raisins
- pumpkin spice cream cheese frosting;
- 1 block 8 oz cream cheese, room temperature
- 2 sticks unsalted butter, room temperature
- 1/8 teaspoon salt
- 4 cups confectioners sugar
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin spice emulsion
- 1/4 teaspoon pumpkin pie spice
- Place raisins in 1 cup of water to soften while preparing batter. Set aside.
- Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans. Set aside.
- In a large bowl, sift together dry ingredients (except for nuts and raisins). In a medium bowl whisk together wet ingredients until well blended. Add wet mixture to dry mixture and fold gently until just combined. Lightly stir in nuts and raisins.
- Pour equal amounts into prepared pan and bake in oven on middle rack for 35 minutes or until toothpick inserted in center comes out clean. You may need to rotate pans the last 10 minutes of baking.
- If you can not find pumpkin spice emulsion, omit from recipe and replace with pumpkin pie spice.