Pumpkin Spice Icebox Cake Recipe

Introduction

This Pumpkin Spice Icebox Cake is a delightful blend of tender, spiced cake studded with boozy dried fruits and crunchy nuts. Perfect for fall gatherings, it offers a warm, cozy flavor with a hint of orange zest and cinnamon.

Ingredients

• ½ cup dried apricots, chopped
• ½ cup dried cranberries
• ½ cup dried cherries
• ½ cup golden raisins
• 1 cup bourbon
• ½ cup pistachios, chopped
• ½ cup hazelnuts, chopped
• ½ cup pecans, chopped
• ½ cup sliced almonds
• 12 tablespoons (1½ sticks) unsalted butter, softened
• 1 cup light brown sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons orange zest
• Pinch of cinnamon
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• Turbinado sugar, for garnish

Instructions

1. Step 1: Preheat the oven to 350°F and grease a loaf pan with nonstick spray.
2. Step 2: In a medium heat-safe bowl, toss the chopped apricots, cranberries, cherries, and golden raisins. Simmer the bourbon in a small pot, then pour it over the fruit and let sit for 10 minutes.
3. Step 3: Drain the fruit, reserving the bourbon. Transfer the fruit to another bowl and mix with the pistachios, hazelnuts, pecans, and sliced almonds. Set aside.
4. Step 4: In an electric mixer fitted with the paddle attachment, cream the softened butter and brown sugar until light and fluffy, about 4 to 5 minutes. Add the eggs one at a time, scraping the bowl after each addition.
5. Step 5: Beat in the vanilla extract, orange zest, and a pinch of cinnamon. Add the flour and baking powder and mix just until combined.
6. Step 6: Fold the fruit-and-nut mixture into the batter. Pour the batter into the prepared loaf pan, smooth the surface, and sprinkle turbinado sugar on top. Bake for 2 to 2½ hours, until golden and cooked through.
7. Step 7: While baking, simmer the reserved bourbon until reduced to about ¼ cup. Pour this reduced bourbon over the warm cake as soon as it comes out of the oven. Let cool completely before slicing and serving.

Tips & Variations

• For a non-alcoholic version, substitute bourbon with apple juice or orange juice in the soaking step and skip the reduced bourbon drizzle.
• Use any combination of your favorite nuts or dried fruits to customize the texture and flavor.
• Letting the cake sit overnight helps the flavors meld and the texture soften beautifully.

Storage

Store the uncut cake in an airtight container at room temperature for up to two weeks. Warm slices gently in the microwave if desired before serving to revive the rich flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of alcohol instead of bourbon?

Yes, you can substitute bourbon with rum or brandy, which also complement the dried fruit and spice flavors well.

Is this cake suitable for freezing?

This cake can be frozen for up to one month. Wrap it tightly in plastic wrap and foil, then thaw overnight in the refrigerator before serving.

Pumpkin Spice Icebox Cake Recipe

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★★★★★

4.6 from 91 reviews

• Author: lina
• Total Time: 2 hours 55 minutes
• Yield: 1 loaf cake, approximately 10 servings 1x

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Description

This Pumpkin Spice Icebox Cake is a delightful autumn-inspired dessert combining a rich batter filled with bourbon-soaked dried fruits and a medley of chopped nuts. The batter is infused with warm spices and bright orange zest, then baked to a golden perfection and finished with a bourbon glaze for extra moistness and flavor depth. Ideal for celebrations or cozy gatherings, this cake keeps well and develops more flavor over time.

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Ingredients

Scale 1x2x3x

Mix-ins:

• ½ cup dried apricots, chopped
• ½ cup dried cranberries
• ½ cup dried cherries
• ½ cup golden raisins
• 1 cup bourbon
• ½ cup pistachios, chopped
• ½ cup hazelnuts, chopped
• ½ cup pecans, chopped
• ½ cup sliced almonds

Batter:

• 12 tablespoons (1½ sticks) unsalted butter, softened
• 1 cup light brown sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons orange zest
• Pinch of cinnamon
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• Turbinado sugar, for garnish

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Instructions

1. Preheat and Prepare Loaf Pan: Preheat your oven to 350°F and grease a loaf pan with nonstick spray to ensure easy cake removal.
2. Soak the Fruit: In a medium heat-safe bowl, combine the chopped apricots, cranberries, cherries, and golden raisins. Warm the bourbon in a small pot until it simmers, then pour it over the dried fruit and let it soak for 10 minutes to absorb the flavors.
3. Drain and Mix Nuts: Drain the bourbon from the fruit, reserving the liquid. Transfer the soaked fruit to another bowl and toss with the chopped pistachios, hazelnuts, pecans, and sliced almonds; set aside.
4. Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, cream together the softened butter and light brown sugar until the mixture is light and fluffy, about 4 to 5 minutes.
5. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition and scraping down the bowl sides. Then incorporate the vanilla extract, orange zest, and a pinch of cinnamon for warm, citrusy notes.
6. Combine Dry Ingredients: Gently mix in the all-purpose flour and baking powder, blending just until combined to prevent overmixing and ensure a tender crumb.
7. Fold in Fruit and Nuts: Add the soaked fruit and chopped nuts to the batter, folding them in carefully to distribute evenly without deflating the mixture.
8. Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the surface. Sprinkle turbinado sugar on top to create a crunchy, caramelized crust. Bake for 2 to 2½ hours, or until the cake is golden and a toothpick inserted in the center comes out clean.
9. Prepare Bourbon Glaze: While the cake bakes, bring the reserved bourbon to a simmer and reduce it to about ¼ cup to concentrate the flavor.
10. Glaze and Cool: Immediately after removing the cake from the oven, pour the reduced bourbon evenly over the warm cake to soak in the flavor. Allow the cake to cool completely in the pan before slicing and serving.
11. Storage: Store the uncut cake in an airtight container; it will keep well for up to two weeks, allowing flavors to deepen over time.

Notes

• Ensure the nuts are roughly chopped to maintain a nice texture without overwhelming the bite.
• If bourbon is not preferred, substitute with apple juice or orange juice, but flavor depth will vary.
• Letting the cake rest enhances the melding of spices and fruit flavors.
• Use fresh orange zest for the best brightness and aroma.
• The turbinado sugar topping adds a beautiful crunchy texture and caramel flavor.

• Prep Time: 25 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin spice cake, icebox cake, bourbon cake, fall dessert, spiced nut cake, dried fruit cake, holiday dessert