Ingredients
Units
Scale
- 3 cups flour
- 2 cups sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 1 tbs. baking powder
- 4 large eggs
- 1/2 cup canola oil
- 1/2 cup whole mik
- 15 oz. can pumpkin puree
- 2 tbs. vanilla extract
- 1/3 cup white chocolate chips
- 1/3 cup raisins plus tbs. of vanilla extract
- Butter for greasing the pan
- 1/2 cup of white chocolate chips, for the drizzle
Instructions
- Preheat Oven 375 degrees F.
- Butter a 10-inch round bundt pan.
- Place the raisins in a small bowl with a tablespoon of vanilla extract and let them soak while preparing the batter.
- In a large bowl, combine the flour, sugar, spices, baking powder and salt.
- In a stand mixer, combine the eggs, oil, milk, pumpkin puree and vanilla and mix together on a low speed.
- Slowly, in thirds, add the dry ingredients to the wet ingredients, then add in the chocolate chips and soaked raisins.
- Pour the batter into the prepared pan.
- Bake 45 to 50 minutes or until the toothpick test comes out clean.
- Cool in the pan, on a rack, about 12 – 15 minutes before removing from the pan.
- While the cake cools, melt down ½ cup of white chocolate chips in a double-boiler. Careful not to scald the chocolate or it will seize. Drizzle the melted chocolate over the cooled cake and serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 8-10
