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.
Ingredients
Scale
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
Instructions
- Preheat and Prepare Loaf Pan: Preheat your oven to 350°F and grease a loaf pan with nonstick spray to ensure easy cake removal.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
