Preparation Steps
- Set the oven at 350 degrees.
- Oil the bundt pan and dust lightly with flour.
- Place pecans on a baking sheet, and toast for 10 minutes.
Cool completely, and chop roughly.
- Cover raisins with boiling water, and let soak for 25 minutes.
Drain and set aside.
- In a bowl, whisk together pumpkin, oil, syrup, soymilk, vinegar, and vanilla.
- In a large bowl, use a clean whisk to mix date sugar, flour, baking soda, baking powder, spices, and salt.
- Using a rubber spatula, fold the pumpkin mixture into the dry ingredients.
- When the dry ingredients are halfway incorporated, add the raisins and the chopped pecans.
- Continue folding just until the mixture comes together; do not overmix.
- Pour batter into prepared pan.
- Smooth the top with a rubber spatula.
- Bake for 45 minutes, rotating the cake from front to back after 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes.
- Invert the cake onto a wire rack, and continue cooling.
- Transfer to a plate, and dust with powdered sugar.
- Serve warm or at room temperature.