Cynthia L. Herzog 
Chef’s Notes
It’s my dad’s favorite recipe, and it’s easy to see why: it’s full of flavor like carrot cake, has a tight crumb like a pound cake, and it’s quick and easy to prepare.
Technical tip: Be sure to use a cake tester or skewer to test if the Bundt is fully cooked. Even though it smells good and looks baked, only a cake tester will tell you if it’s done right in the center. This cake will keep, covered, at room temperature for up to 1 week.
Exchange Options: You can swap the dried cranberries for the golden raisins (or leave them out altogether).
Special equipment: 12 cup Bundt pan, stand mixer or hand mixer.
Preparation
1.
Preheat the oven to 325 F and place a rack in the center of the oven. Spray a 12-cup Bundt pan with cooking spray.
2.
In a large bowl, combine flour, baking powder and salt. Whisk to combine.
3.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating until each is incorporated before adding the next, about 2 minutes total. Add the vanilla. Reduce speed to low and add flour mixture. Mix until just combined. Use a rubber spatula to scrape the bottom and sides of the bowl as needed. Stir in pecans, pineapple and raisins.
4.
Pour the batter into the prepared pan and bake until a toothpick inserted deep into the cake comes out completely clean, 1 hour to 1 hour 15 minutes.
5.
Let the cake cool in the pan on a cooling rack for 10 minutes. Invert pan to release cake and let cool completely before slicing and serving.
Reprinted from “Life is what you cook it.” Copyright © 2021 by Vallery Lomas. Photographs copyright © 2021 by Linda Xiao. Published by Clarkson Potter, an imprint of Random House.
