Raisin the Bar: A Fresh Take on a Classic Cake (Edit recipe)

The Cake

1. Preheat oven to 325°F. Grease a 9 or 10-inch tube pan and line the bottom with parchment paper.
2. If using a Bundt pan, apply a baking spray made with flour.
3. Stir raisins and cognac together. Cover and microwave on high for 30-60 seconds, then stir and allow to rest for a few minutes.
4. Pat dry and toss raisins in flour. Set aside.
5. In a separate bowl, beat eggs at high speed for 3-5 minutes until light and fluffy.
6. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
7. Add the milk, sour cream and orange juice and zest (and melted butter, if desired).
8. Beat on low speed until just combined.
9. Add the vanilla cake mix and mix on low until well combined.
10. Stir in the plumped raisins.
11. Pour batter into prepared pan and bake for 40-45 minutes until toothpick inserted in center comes out clean or with a few moist crumbs.
12. Cool in baking pan for 5-10 minutes before unmolding.
13. Note: If using a mini Bundt pan follow the recipe directions and fill each cavity about two-thirds full. Bake at 325ºF for 18–21 minutes. Yields about 24 mini Bundt cakes.

The Glaze

1. Microwave ingredients on high for 60-90 seconds or until it develops a syrup-like consistency.
2. Lightly brush glaze on sides of warm cake(s).