2/3 cup warm water
2 packages (4 ½ teaspoons) active dry yeast
3 2/3 cups plus 1 tablespoon all-purpose flour
1 cup (2 sticks) unsalted butter, softened, plus more for greasing pan
2 large eggs, beaten
2 cups brown sugar (light or dark), firmly packed
1 cup buttermilk or 1 cup whole milk w/1 tablespoon vinegar or lemon juice
1 tablespoon vanilla extract (I like Everland vanilla and buy it at HomeGoods. You can also purchase online)
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 teaspoon salt
1 1/3 cups raisins or chopped dried dates (dried cranberries, cherries, apricot, or figs, or combination)
1 cup pecans, chopped or walnuts or almonds
- Pour the warm water into a large bowl and sprinkle the yeast on top. Stir, then let stand for 5 minutes to dissolve. You should see some bubbles on top.
- Add 1 cup of the flour to the yeast and mix until blended. You can use a mixer if you like. If so, use the paddle attachment.
- Add the butter and mix until smooth. Add the remaining flour (except 1 tablespoon), eggs, brown sugar, butter milk, vanilla extract, baking soda, spices, and salt. Beat for 3 minutes.
- In a small bowl, toss the raisins and pecans with the remaining 1 tablespoon flour until coated, then stir them into the batter until evenly distributed.
- Using pastry brush, evenly coat the Bundt pan with 2 tablespoons melted butter. Pour the batter into the pan. Cover with a towel and let rest for 1 ½ hours. The batter will rise slightly
- Heat the oven to 350 degrees. Place the pan in the middle of the oven and bake the until a toothpick inserted into the cake comes out clean, about 1 hour and up to 1 hour 15 minutes.
- Remove the cake from the oven and let cool in the pan for 5 minutes. Turn the cake out onto a wire rack and let cool completely before serving.
1 1/2 cups confectioner's sugar
3 tablespoons lemon juice (or bourbon if you like that!)
- Whisk together the confectioner's sugar and lemon juice in a bowl until smooth.
- Let your cake cool completely then drizzle on your glaze. Let sit for 5 minutes then top with zest and chopped nuts.
16 oz Sour Cream (full fat)
2-3 tablespoons sugar
1 teaspoon vanilla extract (I like Everland vanilla and buy it at HomeGoods. You can also purchase online)
- Combine the sour cream, sugar to taste, and vanilla in a bowl and stir to blend. Keep refrigerated until ready to serve.
Dried fruit: use any dried fruit you like. Dried cranberries, blueberries, cherries, dates, figs, apricot. If using dried cherries, dates, figs, or apricots, chop to the size of raisins.
Nuts: use pecans, walnuts, almonds, or pistachios. Chop before adding.
Zest: add 1-2 teaspoons lemon or orange zest to the batter.