Jim's Apple Raisin Pound Cake with Praline Glaze

Recipe View Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking soda, allspice, and salt. (5 minutes)

Recipe View In a large bowl, whisk together the vegetable oil, granulated sugar, eggs, shredded apples, 1 cup of pecans, and raisins until well combined. (5 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Pour batter into the prepared Bundt pan. (5 minutes)

Recipe View Bake in the preheated oven for 65-75 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs. (70 minutes)

Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

Recipe View While the cake is cooling, prepare the praline glaze. In a medium saucepan, combine the granulated sugar, brown sugar, half-and-half, and salt. (2 minutes)

Recipe View Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to boil, stirring constantly, until the mixture thickens and a candy thermometer reads 220°F (105°C). (8 minutes)

Recipe View Remove from heat and stir in the butter, 1 cup of chopped pecans, and vanilla extract. Continue to stir until the butter is melted and the glaze is smooth and glossy. (3 minutes)

Recipe View Let the glaze cool for 5 minutes to thicken slightly, then pour the warm glaze evenly over the cooled cake. (5 minutes)

Recipe View Allow the glaze to set before slicing and serving. Enjoy! (20 minutes)