Pumpkin Crown Cake

[DRAFT]
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
  • Yield: 8 Servings
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Ingredients

½ cup raisins

6 tablespoons Crown Royal® Maple Finished Whiskey

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

½ cup granulated sugar

½ cup packed light brown sugar

½ cup vegetable oil

2 large eggs

1 cup canned pure pumpkin

8 ounces mascarpone cheese

¾ cup confectioners' sugar

Nuts, dried fruit, or candied ginger, for garnish (optional)

Directions

  1. 1. Preheat the oven to 350°F. Generously coat a 6-cup Bundt pan with nonstick baking spray.
  2. 2. In a small microwave-safe bowl, combine the raisins and 3 tablespoons Crown Royal® Maple Finished Whiskey. Microwave for 3 minutes and cool completely.
  3. 3. Meanwhile, in a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, and salt. In another large bowl, whisk the granulated sugar, brown sugar, oil, eggs, pumpkin, and 2 tablespoons Crown Royal® Maple Finished Whiskey until smooth. Add the flour mixture and whisk until smooth, then fold in the raisins with its Crown Royal® Maple Finished Whiskey. Transfer to the prepared pan.
  4. 4. Bake until golden brown and a tester or skewer inserted comes out clean, 40 to 50 minutes. Let cool in the pan on a wire pack for 10 minutes. Unmold onto the wire rack and cool completely.
  5. 5. In a large bowl, whisk the mascarpone, confectioners' sugar, and remaining tablespoon Crown Royal® Maple Finished Whiskey. Spread on top of the cake. Garnish with nuts, dried fruit, or candied ginger, if desired.

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