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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Walnut Raisin Spice Cake
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Cakesandfrostings - Cake Walnut Raisin Spice Cake Post by :aarce Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1412

Click below to download : Cakesandfrostings - Cake Walnut Raisin Spice Cake (Format : PDF)

Cakesandfrostings - Cake Walnut Raisin Spice Cake

1 1/2 cups seedless raisins
1 1/2 cups walnuts
1 1/2 teaspoons baking soda
1 1/2 cups boiling water
2 1/4 cups sifted all purpose flour (sift before measuring)
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
3/4 cup butter or regular margarine (not spread)
1 1/2 cups sugar
2 whole eggs
2 egg yolks
1 1/2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract

Frosting:
1 package (8 ounce) cream cheese softened
2/3 cup butter, softened
3 teaspoons vanilla extract
1 1/2 pounds confectioners’ sugar


Preheat oven to 350 degrees. Grease and flour lightly three (8 x 1 1/2 inch) layer pans. Chop raisins and 1 cup walnuts fine; place in a medium bowl. Add baking soda; then stir in boiling water. Let mixture cool 1/2 hour. Sift flour with cinnamon and salt.

In large bowl, with electric mixer at medium speed, beat 3/4 cup butter until creamy. Add sugar a little at a time, beating until light and fluffy. Stop beater once or twice, scrape down side of bowl with rubber spatula. Add eggs and egg yolks, one at a time.

Beat after each addition; scrape side of bowl with rubber spatula. Beat until light and fluffy. Add lemon juice and 1 1/2 teaspoons vanilla. With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds, begin and end with flour mixture.

Pour batter into prepared pans. Place in oven leaving space between pans. Bake 25 to 30 minutes or til top springs back when lightly pressed with fingertip and cake pulls away from edge. Cool on wire rack 5 minutes. With small spatula, loosen edges.

Turn out on wire rack; top up; let cool completely, about 1 hour.

Make Frosting: In large bowl with electric mixer at medium speed, beat cheese with butter and vanilla until creamy. Add confectioners’ sugar, beat until light and fluffy.

Using 1 1/2 cups frosting, put layers together. Use rest of frosting to cover top and sides of cake. With metal spatula, make decorative swirls in frosting. Coarsely chop remaining walnuts; sprinkle around top. Refrigerate until serving.

Makes 16 servings.
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