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Ingredients

Serves 20

• 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
• 4 cups all-purpose flour (spooned and leveled), plus more for pan
• 2 tablespoons ground nutmeg
• 1 teaspoon baking powder
• 2 1/4 cups packed light-brown sugar (1 pound)
• 6 large eggs
• 1/2 cup brandy
• 3 cups pecans, chopped (about 12 ounces)
• 3 cups raisins (1 pound)
• 1 cup confectioners' sugar
• 1 tablespoon plus 1 teaspoon orange juice

Description

This Cake Is Lighter In Texture And More Delicate Than Traditional Fruitcake, Yet Keeps All Its Appeal With Nutmeg, Pecans, Raisins, And A Touch Of Brandy.

Martha Stewart