Step 1

Preheat the oven to 325 F and place a rack in the middle of the oven. Spray a 12-cup Bundt pan with baking spray.

Step 2

In a large bowl, combine the flour, baking powder and salt. Whisk to combine.

Step 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 the speed to low and add the flour mixture. Mix until just combined. Use a rubber spatula to scrape the bottom and sides of the bowl as needed. Stir in the pecans, pineapple and raisins.

Step 4

Pour the batter into the prepared pan and bake until a cake tester inserted deep into the cake comes out completely clean, 1 hour to 1 hour 15 minutes.

Step 5

Let the cake cool in the pan on a cooling rack for 10 minutes. Invert the pan to release the cake and allow the cake to cool completely before slicing and serving.

Step 6

Reprinted from " Life is What You Bake It ." Copyright © 2021 by Vallery Lomas. Photographs copyright © 2021 by Linda Xiao. Published by Clarkson Potter, an imprint of Random House.