Gingery Pumpkin Pecan Cake

In 'Great Cakes' by Carole Walter

• Ready In: 2 hrs 10 mins
• Serves: 12

Ingredients

• 3  cups  sifted unbleached all-purpose flour
• 2  teaspoons baking powder
• 2  teaspoons baking soda
• 1  teaspoon salt
• 2  teaspoons ground cinnamon
• 1  teaspoon ground nutmeg
• 5  large eggs
• 1  cup sugar
• 1  cup  lightly packed brown sugar
• 1 (16 ounce) can solid pack pumpkin (do not use pumpkin pie mix)
• 1 1⁄4 cups  vegetable oil
• 1 1⁄2 cups pecans, chopped medium (reserve 2 tablespoons for topping)
• 1  cup  plumped raisins (mixed dark and light)
• 2  tablespoons  minced crystallized ginger
• 1⁄2 cup  quartered red glaceed cherries (optional)

Directions

1. Position oven rack in the lower third of the oven; preheat oven to 350°; butter a 10-inch angel food cake pan.
2. Sift together the flour, baking powder, baking soda, salt, and spices, using a triple sifter; set aside.
3. Put the eggs in a large bowl of an electric mixer; using the whisk attachment, beat on med-high speed for 2 minutes.
4. Add the white sugar, 1 tablespoon at a time, taking 3-4 minutes to blend it in well.
5. Then add the brown sugar over an additional 3-4 minutes, beating until the mixture is light in color and thickened.
6. Add the pumpkin and beat for 1 minute; slowly pour in the oil in a steady stream, and beat 1 minute longer.
7. Decrease mixer speed to med-low; blend in the dry ingredients all at once, mixing just until incorporated.
8. Remove the bowl from the mixer; using a rubber spatula, fold in all but 2 tablespoons of the nuts, then the raisins, ginger, and optional cherries.
9. Pour the batter into the prepared pan; sprinkle the top with the remaining nuts.
10. Bake for 65-70 minutes, until toothpick inserted into the center comes out dry.
11. Remove from oven; set pan of cake rack to cool completely.
12. To remove cake, run a thin, sharp knife around the sides and center tube; lift up center tube and run a thin, sharp knife under the cake; invert cake onto the rack; turn top side up and cool completely.
13. Store at room temperature under a glass dome, in an airtight container, or in plastic wrap or foil for up to 5 days; for longer storage, refrigerate up to 10 days.