Ingredients: (Serves 12)

1 cup raisins

1/2 cup plus 1 tablespoon Crown Royal Maple Finished Whisky

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

3/4 teaspoon salt

1 cup granulated sugar

1 cup packed light brown sugar

1 cup vegetable oil

4 large eggs

1 (15-ounce) can pure pumpkin

12 ounces mascarpone cheese

1 cup confectioners’ sugar

Dried apricots, candied ginger, candied orange peel, or other dried fruit, cut into decorative shapes, for garnish

Directions:

1.      Preheat the oven to 350°F. Generously coat a 12-cup domed cake pan or Bundt pan with nonstick baking spray. 

2.       In a small microwave-safe bowl, combine the raisins and 1/4 cup Crown Royal Maple Finished Whisky. Microwave for 3 minutes and cool completely.

3.       Meanwhile, in a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, and salt. In another large bowl, whisk the granulated sugar, brown sugar, oil, eggs, pumpkin, and 1/4 cup Crown Royal Maple Finished Whisky until smooth. Add the flour mixture and whisk until smooth, then fold in the raisins with its Crown Royal Maple Finished Whisky. Transfer to the prepared pan. 

4.       Bake until golden brown and a tester or skewer inserted comes out clean, 55 to 60 minutes. Let cool in the pan on a wire pack for 10 minutes. Unmold onto the wire rack and cool completely.

5.       In a large bowl, whisk the mascarpone, confectioners’ sugar, and remaining tablespoon Crown Royal Maple Finished Whisky. Transfer to a piping bag fitted with a 1/4-inch plain tip or large resealable plastic bag with a 1/4-inch hole snipped in one corner. Pipe the frosting around the base, sides, center, and top of the cake to resemble the trim of a crown. Decorate with the dried fruit to resemble jewels on a crown.