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Recipes & Food Styling
Double-Raisin Pumpkin Cake
Raisins Provide A Modern Twist on Grandma’s Pumpkin Dessert
The house is full of the smells of pumpkin and fall spices. Cinnamon, pumpkin and more flavor this basic dessert, which is a “must” each autumn.
I love finding new ways to decorate cakes to make each one different. Always always get out the cake plate to dress up dessert as fancy as you can. You can never have enough sprinkles!
Grandma’s recipe is in the photos- a news clipping from when it appeared in the food section of the local paper in 2014 when her year-long “Cake of The Month” series ran.
Added 1 cup of raisins. Used a round cake pan so I could make the cake look pretty on my mom’s beautiful Fostoria pedestal cake plate!
For the topping, I tossed 1/2 cup of slivered almonds & 1/2 cup raisins in 2 tablespoons of brown sugar & put in 350 degree oven for 25 minutes; stirred twice.
Added 1/2 cup water in the cream cheese frosting to get a lighter consistency for a “naked” cake look. If you plan on piping frosting, follow the recipe in the newspaper clipping.