Spiced Pumpkin Cake with Candied Fruit

Preheat oven to 350º F. Lightly coat Bundt pan with nonstick vegetable spray and dust with flour, tapping out any excess.

Plump raisins by steaming in a colander or vegetable steamer in a double boiler. Steam for about 1 minute or until softened. Spread raisins on paper towels to dry.

In a small bowl, combine dried raisins and chopped cherries. Stir in about 1 tablespoon of flour to keep the fruit from sinking and sticking. Set aside.

In a separate bowl, combine 3 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg; mix together to incorporate.

In a large bowl, using an electric mixer set on medium-high speed, add eggs and beat well.

Gradually add the sugar in a slow stream, taking about 3 minutes to add all the sugar, beating until the eggs and sugar are fully incorporated. Add the brown sugar one tablespoon at a time, beating until the brown sugar is fully blended. Scrape down the sides of the bowl with a rubber spatula as necessary.

Reduce mixer speed to medium, add the canned pumpkin, and beat for 1 minute. Slowly pour in the oil, and beat for an additional minute.

Reduce mixer speed once again to medium-low; add in the flour mixture, mixing until just incorporated.

Using a large rubber spatula, gently fold in the walnuts, raisins and cherries. Spoon batter into prepared Bundt pan. Bake 65 to 70 minutes, or until a cake tester or wooden toothpick inserted in the center of the cake comes out clean.

Cool in pan on a wire rack for 10 minutes. Invert and let cool completely.