Switch the palette to suit the room. Your choice is saved locally.
Spread the pecans on a baking sheet and toast them in the preheated oven for about 10 minutes, until they smell fragrant and are lightly browned. Let them cool completely, then chop them roughly.
While the pecans toast, cover the raisins with boiling water and let them soak for 25 minutes to plump up.
Drain the plumped raisins and set them aside. In a medium bowl, whisk together the pumpkin puree, canola oil, maple syrup, soymilk, apple cider vinegar, and vanilla extract until smooth.
In a separate large bowl, combine the date sugar, barley flour, baking soda, baking powder, ground allspice, ground cinnamon, ground cloves, ground ginger, nutmeg, and salt. Give them a good whisk to ensure everything is evenly distributed.
Pour the wet pumpkin mixture into the dry ingredients. Use a rubber spatula to gently fold them together. When the dry ingredients are about halfway incorporated, add the drained raisins and the chopped pecans. Continue folding just until the batter comes together and no dry streaks remain; be careful not to overmix.
Bake the cake for 45 minutes. After about 20 minutes, rotate the pan front to back to ensure even baking. The cake is done when a toothpick inserted into the center comes out clean.
Let the cake cool in the bundt pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
Per serving
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
